Coconut cream pudding made entirely with coconut milk. For the coconut lover!
The amount of coconut milk depends on how many servings you want to dish up…
Coconut milk is not the same as the coconut water that is inside the coconut that comes splashing out when cut in half. Coconut milk is made from grated coconut meat squeezed through a cheesecloth. Sounds like work to me! I just use the canned stuff…
I don't really have a specific recipe, it's more like a surprise me kinda thing. Anyway, pour the coconut milk into a pot and give it a good beating as it is separated into thick and thin when it comes out of the can and you need to
bring it back together again. Add some sugar to taste, and some cornstarch to thicken. Stir continuously on medium heat until thickend. In a bowl break open a couple of eggs and beat them severely, add some of the hot mixture to the eggs, then transfer it back to the pot. Mix thoroughly(beat it some more if you need to) Continue cooking until bubbles break the surface and the pudding is thick…
Take the pot off the heat and add 1 tsp. of vanilla or coconut extract, more if you like a stronger taste. Top with toasted shredded coconut and marachino cherries.
Cool. Refrigerate to set….two hours or more.
Enjoy
that looks amazing!