The City Magazine Since 1975

Coconut Pudding

June 2018
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11 oz. box vanilla wafers
1 cup shredded coconut, toasted, divided
1/2 cup all-purpose flour
1 cup sugar
Pinch kosher salt
1 qt. milk
1 tsp. pure vanilla extract
4 Tbs. cream of coconut (Coco Lopez brand preferred)
2 large eggs
5 egg yolks
2 cups sweetened whipped cream


Make a layer of vanilla wafers on the bottom of a footed trifle dish, top with 1/2 cup of the toasted coconut, and set aside.

Combine the flour, sugar, and salt in a bowl, whisk together, and set aside.

Prepare a double boiler by selecting a saucepan that will hold a large heatproof mixing bowl over simmering water. Fill it with enough water to simmer below the bowl, but not touch it. Bring the water to a simmer over medium heat. Combine the milk, vanilla, and cream of coconut in the top of the double boiler and bring to a simmer.

Whisk the eggs and yolks together in a separate bowl. Whisking constantly, pour 1/2 cup of the hot milk mixture into them. Whisk in an additional cup.

Whisk the flour mixture into the milk mixture in the double boiler, whisking it steadily to incorporate. Once the mixture starts to thicken, whisk in the eggs and milk mixture. Continue to cook, stirring frequently, until the mixture has thickened enough to coat the back of a spoon. Pour it over the vanilla wafers and coconut, cool to room temperature, cover, and refrigerate overnight. Covered, the pudding will keep for up to four days in the refrigerator.

When ready to serve, top the pudding with the whipped cream and the rest of the toasted coconut. Serve chilled, scooped into small dishes with a dollop of whipped cream.