Coconut Cream Pudding With Cinnamon |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I started to make a vanilla cream pudding and then decided to add coconut and cinnamon. Rich and creamy. You may add bananas if you wish. It is a good filling for a cream pie or just a pudding with garnish if you wish. Ingredients:
3 large eggs, beaten |
4 cups milk |
1/3 cup granulated sugar |
2 teaspoons vanilla |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 1/2 tablespoons cornstarch |
4 tablespoons cold water |
3/4 cup shredded sweetened coconut |
Directions:
1. In heavy 2 quart saucepan, add milk, beaten eggs, sugar, vanilla, cinnamon and salt.
2. Use a large whisk to mix and stir.
3. Heat on medium heat, and whisk.
4. It will start to become a custard like consistency. Cook a few minutes.
5. Take off heat.
6. Mix cornstarch with water in small bowl.
7. Add to pudding mixture.
8. Turn heat on low and cook until thickened and creamy. Use a whisk to mix and stir while cooking.
9. Fold in coconut.
10. Cool in the refrigerator.
11. Serve as a pudding with whipped cream and cherries on top or pour into a baked pie crust shell and chill until serving.
12. 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.
13. Note: Pumpkin pie spice may be substituted for cinnamon if you wish.
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