Coconut Pudding

Ingredients

• 2 cups full fat canned coconut milk
• 2 egg yolks
• 4 tablespoons cornstarch (or tapioca starch/arrowroot)
• 1/3 cup sugar
• pinch of salt
• 1/4 teaspoon vanilla extract
• coconut flakes or shredded coconut (for topping)

Instructions

1. 1

   Heat the coconut milk in a saucepan over medium heat until hot, but not boiling.

2. 2

   In a bowl, whisk the egg yolks and sugar until pale, creamy and fluffy.

3. 3

   Add the cornstarch and mix until smooth and fully incorporated.

4. 4

   Gradually add the hot coconut milk to the egg mixture, whisking constantly.

5. 5

   Return the mixture to the saucepan and cook over medium-low heat. Stir continuously until the pudding thickens.

6. 6

   Remove from heat and stir in the vanilla extract.

7. 7

   Let it cool slightly, then pour into serving cups.

8. 8

   Let the pudding rest until room temperature then refrigerate until fully chilled and set, about 3-4 hours.

9. 9

   Serve with coconut flakes or whipped cream on top.