Best 2 Coconut Custard Pudding Recipes

Indulge in a culinary journey to the tropical paradise of coconut custard pudding, a dessert that harmonizes the delicate sweetness of coconut with the velvety richness of custard. As you embark on this delectable adventure, discover a symphony of flavors and textures that will tantalize your taste buds and transport you to a realm of sheer bliss. This article presents a curated collection of coconut custard pudding recipes, each offering a unique twist on this classic dessert. From the traditional baked pudding to the cool and refreshing no-bake version, and the indulgent individual ramekins to the majestic layered pudding cake, these recipes cater to every palate and occasion. Prepare to be enchanted by the symphony of flavors and textures that coconut custard pudding has to offer, as you embark on this culinary expedition to the heart of tropical delight.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING

Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
Remove from oven and cool on rack.
Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
VARIATIONS:.
1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
2. BASIC RICE PUDDING.
Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
3.RICE AND RAISIN CUSTARD.
Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
4. SUGAR FREE CUSTARD.
FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
5. FRUITED RICE CUSTARD.
FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
MAY GOD WATCH OVER YOU.

COCONUT CUSTARD PUDDING

Coconut Custard Pudding image

"Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg."

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

6 large eggs
2/3 cup sugar
1/8 teaspoon salt
4-1/2 cups whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Dash ground nutmeg

Steps:

In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg., Place cups in two 13x9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean., Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.

Nutrition Facts :

Tips:

Using full-fat coconut milk will give your pudding a richer flavor and creamier texture.
If you don't have a double boiler, you can make a makeshift one by simmering water in a large saucepan and placing a heatproof bowl over the top.
Make sure to stir the pudding constantly while it's cooking to prevent it from curdling.
If you want a smoother pudding, strain it through a fine-mesh sieve before pouring it into the ramekins.
Cover the ramekins with plastic wrap and refrigerate the pudding for at least 4 hours, or overnight, before serving.
Garnish the pudding with whipped cream, fresh fruit, or grated chocolate before serving.

Conclusion:

Coconut custard pudding is a delicious and easy-to-make dessert that's perfect for any occasion. With its creamy texture, rich coconut flavor, and delicate custard filling, this pudding is sure to be a hit. Whether you're serving it for a special dinner, a casual gathering, or just a sweet treat, this coconut custard pudding is sure to satisfy your cravings.