Coconut Pudding with Raspberry Sauce – a delicious recipe with cornstarch, salt, cold milk, unsweetened coconut milk, sugar, raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk the cornstarch and salt.
2
Slowly whisk in 1 cup of the milk until smooth.
3
In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves.
4
Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes.
5
Off the heat, whisk the custard for 1 minute.
6
Let cool for 10 minutes.
7
Spoon the custard into twelve 3/4-cup ramekins.
8
Refrigerate until chilled and firm, at least 6 hours or overnight.
9
In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar.
10
Strain the puree through a fine sieve.
11
Serve the coconut pudding with the raspberry sauce on top.
703
kcal
Calories
11
g
Fat
140
g
Carbs
11
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 8 ingredients. The key ingredients include: 3/4 cup sifted cornstarch, 1/2 teaspoon salt, 3 cups cold milk, 3 cups unsweetened coconut milk, and more.
Yes, Coconut Pudding with Raspberry Sauce 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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