Coconut Lemon Pudding Cups Recipe

Name: Coconut Lemon Pudding Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PUDDING:; 1/3 cups Cane Sugar; 3 Tablespoons Cornstarch; 1 Tablespoon Lemon Zest; 1/8 teaspoons Unrefined Sea Salt; 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk; 1/2 cups Heavy Cream; 3 Large Egg Yolks; 2 Tablespoons Salted Butter; 1/2 teaspoons Pure Vanilla Extract; 2 Tablespoons Fresh Lemon Juice; FOR THE TOPPING:; 1/2 cups Heavy Cream; 1 teaspoon Cane Sugar; 1/8 teaspoons Vanilla Extract; 1/4 cups Shredded Desiccated Coconut; 1/2 teaspoons Pure Maple Syrup

Servings: persons

FOR THE PUDDING:
1/3 cups Cane Sugar
3 Tablespoons Cornstarch
1 Tablespoon Lemon Zest
1/8 teaspoons Unrefined Sea Salt
1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
1/2 cups Heavy Cream
3 Large Egg Yolks
2 Tablespoons Salted Butter
1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Fresh Lemon Juice
FOR THE TOPPING:
1/2 cups Heavy Cream
1 teaspoon Cane Sugar
1/8 teaspoons Vanilla Extract
1/4 cups Shredded Desiccated Coconut
1/2 teaspoons Pure Maple Syrup

1
For the pudding:
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
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
For the topping:
5
Whip cream with sugar and vanilla until medium stiff peaks form.
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
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
Pudding recipe adapted from Martha Stewart.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE PUDDING:, 1/3 cups Cane Sugar, 3 Tablespoons Cornstarch, 1 Tablespoon Lemon Zest, and more.

Yes, Coconut Lemon Pudding Cups 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.

Coconut Lemon Pudding Cups

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