Introduction & Inspiration: A Tropical Twist on Classic Pudding
These Lemon Coconut Pudding Cups are a delightful and refreshing dessert! I love how they combine the bright, tangy flavor of lemon with the rich, creamy texture of coconut milk pudding. And the toasted coconut topping.
The inspiration for this recipe came from a desire to create a dessert that was both elegant and easy to make. And that featured a unique flavor combination. I wanted to put the flavors together.
I’ve always loved the combination of lemon and coconut. And I thought it would be perfect in a creamy, chilled pudding. The result is a dessert.
These pudding cups are perfect for any occasion, from a casual weeknight treat to a dinner party dessert. They’re a guaranteed crowd-pleaser. And they’re a wonderful way to enjoy a taste of the tropics.
Nostalgic Appeal (with a Sophisticated, Tropical Flair)
Pudding, with its creamy, smooth texture and its comforting sweetness, evokes a sense of nostalgia and childhood memories. It reminds me of simple pleasures and the comforting desserts.
These Lemon Coconut Pudding Cups take that familiar dessert and elevate it with a sophisticated, tropical flair. The combination of lemon and coconut is both refreshing and indulgent.
There’s something inherently satisfying about the contrast between the tangy lemon, the creamy coconut milk, and the crunchy toasted coconut topping. It’s a flavor and texture combination that’s both familiar.
It’s the kind of dessert that’s perfect for sharing. Or for savoring all to yourself as a special treat. A taste of paradise.
Homemade Focus (and the Simplicity of Making Pudding from Scratch)
I’m a strong advocate for homemade desserts, and these Lemon Coconut Pudding Cups are a perfect example of why. Making your own pudding from scratch is surprisingly easy. And the results are far superior.
Store-bought pudding often lacks the fresh flavor and the perfectly smooth, creamy texture that you can achieve with homemade. When you make it from scratch, you control the ingredients and the sweetness.
This recipe features a simple, custard-based pudding made with coconut milk, heavy cream, egg yolks, sugar, cornstarch, lemon zest, butter, vanilla extract, and fresh lemon juice. It requires just a few.
It’s a recipe that I encourage everyone to try, even if you’ve never made pudding from scratch before. It’s a great way to experience the joy of creating a classic dessert.
Flavor Goal
The flavor goal of these Lemon Coconut Pudding Cups is to achieve a perfect balance of tangy lemon, creamy coconut, and a hint of sweetness. All complemented by a crunchy, toasted coconut topping.
The pudding itself, made with coconut milk, heavy cream, egg yolks, sugar, cornstarch, lemon zest, butter, vanilla extract, and fresh lemon juice. Is the star of the show. It’s creamy, smooth.
The toasted coconut topping, made with shredded desiccated coconut and pure maple syrup. Adds a delightful crunch and a touch of sweetness that complements the pudding perfectly.
The whipped cream, made with heavy cream, sugar, and vanilla extract. Provides a light, airy, and slightly sweet finish. The overall effect is a dessert.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Pudding:
Cane sugar provides sweetness. Cornstarch is the thickening agent.
Lemon zest adds a bright, citrusy flavor to the pudding. Use fresh lemon zest.
Unrefined sea salt enhances the flavors. A can (13 ½ oz.) of full-fat coconut milk is essential.
Heavy cream adds extra richness and creaminess. Large egg yolks add richness, color.
Salted butter adds richness and a smooth, glossy finish. Pure vanilla extract enhances the flavor.
Fresh lemon juice, added at the end, provides the signature tangy lemon flavor.
For the Topping:
Heavy cream, chilled, is the base of the whipped cream. Cane sugar adds sweetness.
Vanilla extract enhances the flavor. Shredded desiccated coconut is toasted.
Pure maple syrup adds a touch of sweetness and helps the coconut to toast evenly.
Essential Equipment
You’ll need a few basic kitchen tools:
A small saucepan: for making the pudding.
A whisk.
A fine-mesh sieve.
A heat-proof bowl.
A small skillet: for toasting the coconut.
Individual serving dishes (glasses, ramekins, or small bowls).
A hand mixer (or a stand mixer) for whipping the cream.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE PUDDING:
- â…“ cup Cane Sugar
- 3 Tbsp. Cornstarch
- 1 Tbsp. Lemon Zest
- â…› tsp. Unrefined Sea Salt
- 1 can (13 ½ Oz. Size) Full Fat Coconut Milk
- ½ cup Heavy Cream
- 3 Large Egg Yolks
- 2 Tbsp. Salted Butter
- ½ tsp. Pure Vanilla Extract
- 2 Tbsp. Fresh Lemon Juice
FOR THE TOPPING:
- ½ cup Heavy Cream
- 1 tsp. Cane Sugar
- â…› tsp. Vanilla Extract
- ¼ cup Shredded Desiccated Coconut
- ½ tsp. Pure Maple Syrup
These quantities are from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the coconut milk, lemons, and butter.
Step-by-Step Instructions
Ready to make some incredibly delicious Lemon Coconut Pudding Cups? Here’s a detailed, step-by-step guide:
1. Prepare the Pudding Base:
In a small saucepan, whisk together the cane sugar, cornstarch, lemon zest, and salt.
In a small bowl, whisk together the full-fat coconut milk, heavy cream, and egg yolks.
Gradually whisk the wet ingredients (coconut milk mixture) into the dry ingredients (sugar mixture) in the saucepan. Whisk until everything is well combined and there are no lumps.
2. Cook the Pudding: Bring the mixture to a boil over medium heat, whisking constantly.
Whisk and boil for 1 minute. The pudding will thicken considerably.
Remove the saucepan from the heat.
3. Strain and Finish the Pudding:
Strain the hot pudding through a fine-mesh sieve into a heat-proof bowl. This removes any bits of cooked egg and ensures a perfectly smooth pudding.
Whisk in the butter and vanilla extract until the butter is melted and everything is well combined.
4. Chill the Pudding: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Allow the pudding to cool to room temperature.
Place the bowl in the refrigerator and chill until completely cold, at least 2 hours, or preferably overnight.
5. Make the Whipped Cream:
While the pudding is chilling, make the whipped cream.
In a chilled bowl, whip the heavy cream with the sugar and vanilla extract until medium-stiff peaks form. Be careful not to overwhip.
6. Toast the Coconut: In a small skillet set over medium-low heat, toast the shredded desiccated coconut, stirring often, until it just begins to brown.
Add the maple syrup.
Stir constantly until the coconut is nicely toasted and golden brown.
Remove the toasted coconut to a plate to cool.
7. Assemble and Serve:
When ready to serve, whisk the fresh lemon juice into the chilled pudding until completely incorporated.
Spoon the pudding into individual serving dishes (glasses, ramekins, or small bowls).
Top each pudding cup with a dollop of the whipped cream.
Sprinkle with the toasted coconut.
Serve immediately. Enjoy your delicious and refreshing Lemon Coconut Pudding Cups!
Troubleshooting
Here are common problems:
Problem: The pudding is too runny.
Solution: Make sure you’re cooking the pudding long enough, until it’s thick enough to coat the back of a spoon. Also, make sure you’re using the correct amount of cornstarch. And, chill thoroughly.
Problem: The pudding is lumpy.
Solution: Make sure you’re whisking the pudding constantly while it’s cooking. You can also strain the hot pudding through a fine-mesh sieve to remove any lumps.
Problem: The coconut burns while toasting.
Solution: Keep a close eye on the coconut while it’s toasting, and stir it frequently. Reduce the heat if necessary.
Problem: Whipped Cream is runny. Solution: Make sure everything is chilled, and do not over mix.
Problem: Pudding is too tart. Solution: Adjust lemon and sugar to taste.
Tips and Variations
Tips and variations to make:
Tip: For an even more intense lemon flavor, add a few drops of lemon extract to the pudding.
Tip: If you don’t have cane sugar, you can use granulated sugar instead.
Tip: To prevent a skin from forming on the pudding while it cools, press a piece of plastic wrap directly onto the surface of the hot pudding.
Variation: Use lime zest and juice instead of lemon for a lime coconut pudding.
Variation: Add a layer of crushed graham crackers or shortbread cookies to the bottom of the serving dishes before adding the pudding.
Variation: Top the pudding cups with fresh berries, such as raspberries or blueberries.
Variation: Add a pinch of ground cardamom or ginger to the pudding for a warm, spicy note.
Variation: Make a layered dessert.
Serving and Pairing Suggestions
These are great for many occasions:
Serving Suggestions:
Serve the pudding cups chilled, straight from the refrigerator.
Serve them as a dessert for a dinner party, a potluck, a picnic, or any casual gathering.
They’re perfect for individual servings.
Pairing Suggestions:
These pudding cups pair well with a variety of beverages.
A cup of tea (especially herbal tea or green tea).
A glass of iced tea or lemonade.
A glass of sparkling wine or a crisp white wine.
A cup of coffee.
They are a great, light dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 6 servings):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 25-35 grams (mostly from the coconut milk, heavy cream, egg yolks, and butter)
- Carbohydrates: 25-35 grams
- Fiber: 1-2 grams
This is a general estimate. These Lemon Coconut Pudding Cups are a relatively rich dessert, due to the coconut milk, heavy cream, egg yolks, and butter.
They do provide some protein and fiber. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using light coconut milk.
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Lemon Coconut Pudding Cups
Description
These Lemon Coconut Pudding Cups are a delightful and refreshing dessert! I love how they combine the bright, tangy flavor of lemon with the rich, creamy texture of coconut milk pudding. And the toasted coconut topping.
Ingredients
FOR THE PUDDING:
- â…“ cup Cane Sugar
- 3 Tbsp. Cornstarch
- 1 Tbsp. Lemon Zest
- â…› tsp. Unrefined Sea Salt
- 1 can (13 ½ Oz. Size) Full Fat Coconut Milk
- ½ cup Heavy Cream
- 3 Large Egg Yolks
- 2 Tbsp. Salted Butter
- ½ tsp. Pure Vanilla Extract
- 2 Tbsp. Fresh Lemon Juice
FOR THE TOPPING:
- ½ cup Heavy Cream
- 1 tsp. Cane Sugar
- â…› tsp. Vanilla Extract
- ¼ cup Shredded Desiccated Coconut
- ½ tsp. Pure Maple Syrup
Instructions
1. Prepare the Pudding Base:
In a small saucepan, whisk together the cane sugar, cornstarch, lemon zest, and salt.
In a small bowl, whisk together the full-fat coconut milk, heavy cream, and egg yolks.
Gradually whisk the wet ingredients (coconut milk mixture) into the dry ingredients (sugar mixture) in the saucepan. Whisk until everything is well combined and there are no lumps.
2. Cook the Pudding: Bring the mixture to a boil over medium heat, whisking constantly.
Whisk and boil for 1 minute. The pudding will thicken considerably.
Remove the saucepan from the heat.
3. Strain and Finish the Pudding:
Strain the hot pudding through a fine-mesh sieve into a heat-proof bowl. This removes any bits of cooked egg and ensures a perfectly smooth pudding.
Whisk in the butter and vanilla extract until the butter is melted and everything is well combined.
4. Chill the Pudding: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
Allow the pudding to cool to room temperature.
Place the bowl in the refrigerator and chill until completely cold, at least 2 hours, or preferably overnight.
5. Make the Whipped Cream:
While the pudding is chilling, make the whipped cream.
In a chilled bowl, whip the heavy cream with the sugar and vanilla extract until medium-stiff peaks form. Be careful not to overwhip.
6. Toast the Coconut: In a small skillet set over medium-low heat, toast the shredded desiccated coconut, stirring often, until it just begins to brown.
Add the maple syrup.
Stir constantly until the coconut is nicely toasted and golden brown.
Remove the toasted coconut to a plate to cool.
7. Assemble and Serve:
When ready to serve, whisk the fresh lemon juice into the chilled pudding until completely incorporated.
Spoon the pudding into individual serving dishes (glasses, ramekins, or small bowls).
Top each pudding cup with a dollop of the whipped cream.
Sprinkle with the toasted coconut.
Serve immediately. Enjoy your delicious and refreshing Lemon Coconut Pudding Cups!
Recipe Summary and Q&A
Let’s recap this delightful Lemon Coconut Pudding Cups baking journey!
Summary: These Lemon Coconut Pudding Cups feature a creamy, tangy lemon and coconut pudding made from scratch, topped with homemade whipped cream and toasted coconut. They’re a refreshing and elegant dessert.
Q&A:
Q: Can I make these pudding cups ahead of time?
A: Yes, you can make the pudding and the toasted coconut ahead of time. Store the pudding in the refrigerator, covered, for up to 3 days. Store the toasted coconut in an airtight container at room temperature. Whip the cream and assemble the pudding cups just before serving.
Q: Can I freeze these pudding cups?
A: I don’t recommend freezing these pudding cups, as the texture of the pudding may change upon thawing. They’re best enjoyed fresh.
Q: I don’t have desiccated coconut. Can I use sweetened shredded coconut?
A: Yes, you can use sweetened shredded coconut, but the topping will be sweeter. You may want to reduce the amount of maple syrup slightly.
Q: I’m allergic to dairy. Can I use a substitute for heavy cream? A: Yes, you can, but it might alter the texture.
Q: Is the maple syrup necessary? A: No, but it adds flavor.