Close
Ingredients
| salted butter: 4 1/2 Tbl |
| ground ginger: 1 1/2 tsp |
| vanilla wafers (crumbs): 1 cup |
| cornstarch: 6 Tbl |
| granulated sugar: 9 Tbl |
| half and half cream: 4 cups |
| vanilla extract: 2 Tbl |
| sweetened flaked coconut meat: 1 1/2 cups |
Coconut Cream Pudding with Ginger Crust
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
- Melt butter over low heat and stir in ginger and vanilla wafers.
- Reserve 3 tsps of crumb mixture.
- Press remainder in a 9 inch pie plate and chill while pudding is being made.
- Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
- Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
- Remove from heat and stir in vanilla and coconut.
- Transfer to a metal bowl set in a larger bowl of ice and water.
- Stir until completely cooled and pour into crust.
- Sprinkle reserved crumbs over.
- Chill for 20 minutes before serving (pudding will be soft).