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

Scale

FOR THE PUDDING:

⅓ cup Cane Sugar
3 Tbsp. Cornstarch
1 Tbsp. Lemon Zest
⅛ 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
⅛ tsp. Vanilla Extract
¼ cup Shredded Desiccated Coconut
½ tsp. Pure Maple Syrup

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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!