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Ingredients
| eggs: 3 (large//beaten) |
| 2% milk: 4 cups |
| granulated sugar: 1/3 cup |
| vanilla extract: 2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| cornstarch: 1 1/2 Tbl |
| water: 4 Tbl (cold) |
| dried sweetened coconut meat: 3/4 cup (shredded) |
Coconut Cream Pudding With Cinnamon
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- In heavy 2 quart saucepan, add milk, beaten eggs, sugar, vanilla, cinnamon and salt.
- Use a large whisk to mix and stir.
- Heat on medium heat, and whisk.
- It will start to become a custard like consistency. Cook a few minutes.
- Take off heat.
- Mix cornstarch with water in small bowl.
- Add to pudding mixture.
- Turn heat on low and cook until thickened and creamy. Use a whisk to mix and stir while cooking.
- Fold in coconut.
- Cool in the refrigerator.
- Serve as a pudding with whipped cream and cherries on top or pour into a baked pie crust shell and chill until serving.
- Note: To make a deep dish pie, add 1 1/2 cups of Cool Whip or Whipped Cream to pudding before filling the pie crust.
- Note: Pumpkin pie spice may be substituted for cinnamon if you wish.