Coconut Cream Baked Pudding

Coconut Cream Baked Pudding

Introduction:

If you’re a fan of comforting desserts with a tropical twist, this Coconut Cream Baked Pudding will steal your heart! With its warm custard base and generous layer of shredded coconut, it delivers old-fashioned charm and creamy indulgence in every bite. Perfect for family gatherings, holidays, or just when you crave something sweet and satisfying. This dish blends simplicity with elegance, and the aroma alone will make your home feel cozier. Let’s dive into the full recipe and bring this creamy delight to life.

Ingredients:

• 1 cup semolina or cream of wheat

• 4 cups whole milk

  ADVERTISEMENT

• 1 cup granulated sugar

• 1/2 cup unsweetened shredded coconut (plus extra for topping)

• 1/2 cup heavy cream

• 2 large eggs

• 1 teaspoon vanilla extract

  ADVERTISEMENT

• 2 tablespoons butter

• Pinch of salt

Optional Topping (before or after baking):

• 1/2 cup sweetened shredded coconut

• Drizzle of sweetened condensed milk or a dusting of powdered sugar

  ADVERTISEMENT

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a baking dish with butter or cooking spray.

2. Make the Base:
   In a large saucepan over medium heat, bring the milk and sugar to a gentle simmer. Stir continuously to dissolve the sugar completely.

3. Cook the Semolina:
   Slowly add in the semolina (or cream of wheat) while stirring to avoid lumps. Continue to cook and stir until the mixture thickens into a smooth custard-like consistency, about 7–10 minutes.

4. Add Coconut and Cream:
   Stir in the shredded coconut, butter, heavy cream, and a pinch of salt. Mix until well combined and the butter is fully melted.

   ADVERTISEMENT

5. Incorporate Eggs and Vanilla:
   Remove from heat. In a small bowl, whisk the eggs. Slowly add a few spoonfuls of the hot mixture into the eggs to temper them, then pour the egg mixture back into the saucepan, stirring constantly. Add the vanilla extract.

6. Bake the Pudding:
   Pour the mixture into the prepared baking dish. Sprinkle a generous layer of sweetened or unsweetened shredded coconut over the top.

7. Bake Until Golden:
   Bake for 30–35 minutes, or until the top is lightly golden and the center is set. You can broil the top for 1–2 minutes at the end for extra toasty coconut.

8. Cool and Serve:
   Let the pudding cool slightly before serving. Enjoy it warm or chilled, depending on your preference.

Conclusion:

This Coconut Cream Baked Pudding is a heavenly dessert that’s as nostalgic as it is indulgent. Whether served warm from the oven or cold from the fridge, it’s the perfect sweet treat to satisfy coconut lovers. The creamy interior, combined with the golden coconut topping, makes every spoonful a little piece of paradise. Serve it as-is or dress it up with a drizzle of condensed milk or a dollop of whipped cream. One bite, and you’ll see why this recipe deserves a spot in your dessert rotation.