Coconut Pudding with Tropical Fruits – a delicious recipe with low-fat, coconut, sugar, cornstarch, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring milk to simmer in heavy medium saucepan.
2
Add coconut; remove from heat.
3
Cover and let steep 20 minutes.
4
Transfer to blender; puree until smooth.
5
Whisk sugar, cornstarch and salt in small bowl to blend.
6
Add to same saucepan.
7
Gradually whisk in coconut mixture then egg.
8
Stir over medium heat until mixture boils and thickens, about 5 minutes.
9
Remove from heat; cool slightly.
10
Mix in vanilla.
11
Cool completely.
12
(Can be made 4 hours ahead.
13
Cover; chill.)
14
Combine pineapple, banana and papaya in bowl.
15
Divide half of fruit mixture among 4 wine glasses.
16
Top with pudding then remaining fruit.
17
Chill until cold, about 2 hours.
18
Sprinkle with cinnamon.
282
kcal
Calories
7
g
Fat
46
g
Carbs
8
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 11 ingredients. The key ingredients include: 2 1/2 cups low-fat (1%) milk, 1/2 cup unsweetened flaked coconut, 1/3 cup sugar, 3 tablespoons cornstarch, and more.
Yes, Coconut Pudding with Tropical Fruits 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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