Coconut Lemon Pudding Cups

1. 1

   For the pudding:

2. 2

   In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.

3. 3

   Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.

4. 4

   For the topping:

5. 5

   Whip cream with sugar and vanilla until medium stiff peaks form.

6. 6

   In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.

7. 7

   When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.

8. 8

   Pudding recipe adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.