Description
A classic dessert featuring a rich coconut pudding in a flaky pie crust, topped with whipped cream and toasted coconut.
Ingredients
Scale
- 2⅔ cups whole milk
- 1 egg
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1⅓ cup sweetened flake coconut
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup coconut
Instructions
- In a medium saucepan, whisk together the whole milk and egg until fully combined.
- Add the sugar, cornstarch, and salt, and cook over medium heat, whisking frequently until the mixture thickens.
- Remove from heat, then stir in the vanilla extract and shredded coconut.
- Pour the pudding into a baked and cooled pie crust.
- Chill in the refrigerator for several hours until set.
- In a mixing bowl, whip the heavy cream with sugar and vanilla extract until light and fluffy.
- Spread the whipped topping evenly over the chilled pudding.
- Spread the 1 cup of coconut on a baking sheet, and toast in a preheated oven at 350°F for 2–4 minutes until lightly golden.
- Sprinkle the toasted coconut over the whipped topping.
Notes
- Chill time: Several hours
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg