Celebrate summer with this velvety smooth coconut pudding topped with tropical fruit. If you want to add some crunch, add either crushed banana chips or chopped macadamia nuts. Toasted coconut would be another great topper. I have found if I make sure to whisk continually, while cooking the pudding, it eliminates the need for the wire-mesh strainer. Enjoy!
1/2 C. sugar
1/4 C. cornstarch
1/8 tsp. table salt
6 large egg yolks
1-1/2 C. milk
1 (13.5-oz.) can coconut milk
3 C. peeled and diced fresh tropical
fruit (such as mango, kiwi, or
pineapple)
Whisk together first 3 ingredients in a medium-size heavy saucepan; whisk in egg yolks and next 2 ingredients until well blended. Cook mixture over medium-low leat, whisking constantly, 10 to 12 minutes or just until mixture thickens and begins to bubble. (Do not boil.) Remove from heat, and pour mixture through a wire-mesh strainer into a bowl.
Divide pudding among 6 ramekins or bowls. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 1 hour to 2 days. Top each with fruit just before serving.
Yields: 6 servings
