Coconut Lemon Pudding Cups

17 ingredients
8 steps

Ingredients

  • FOR THE PUDDING:
  • 1/3 cups Cane Sugar
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Lemon Zest
  • 1/8 teaspoons Unrefined Sea Salt
  • 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
  • 1/2 cups Heavy Cream
  • 3 Large Egg Yolks
  • 2 Tablespoons Salted Butter
  • 1/2 teaspoons Pure Vanilla Extract
  • 2 Tablespoons Fresh Lemon Juice
  • FOR THE TOPPING:
  • 1/2 cups Heavy Cream
  • 1 teaspoon Cane Sugar
  • 1/8 teaspoons Vanilla Extract
  • 1/4 cups Shredded Desiccated Coconut
  • 1/2 teaspoons Pure Maple Syrup

Directions

  1. 1
    For the pudding:
  2. 2
    In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.
  3. 3
    Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.
  4. 4
    For the topping:
  5. 5
    Whip cream with sugar and vanilla until medium stiff peaks form.
  6. 6
    In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.
  7. 7
    When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.
  8. 8
    Pudding recipe adapted from Martha Stewart.

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