Coconut Cream Pudding With Cinnamon – a delicious recipe with eggs, milk, sugar, vanilla, ground cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In heavy 2 quart saucepan, add milk, beaten eggs, sugar, vanilla, cinnamon and salt.
2
Use a large whisk to mix and stir.
3
Heat on medium heat, and whisk.
4
It will start to become a custard like consistency.
5
Cook a few minutes.
6
Take off heat.
7
Mix cornstarch with water in small bowl.
8
Add to pudding mixture.
9
Turn heat on low and cook until thickened and creamy.
10
Use a whisk to mix and stir while cooking.
11
Fold in coconut.
12
Cool in the refrigerator.
13
Serve as a pudding with whipped cream and cherries on top or pour into a baked pie crust shell and chill until serving.
14
Note: To make a deep dish pie, add 1 1/2 cups of Cool Whip or Whipped Cream to pudding before filling the pie crust.
15
Note: Pumpkin pie spice may be substituted for cinnamon if you wish.
353
kcal
Calories
15
g
Fat
36
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large eggs, beaten, 4 cups milk, ⅓ cup granulated sugar, 2 teaspoons vanilla, and more.
Yes, Coconut Cream Pudding With Cinnamon falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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