Coconut Cream Pie Recipe With Pudding
All right the first thing we're gonna make with our coconut cream pie pudding pots is the coconut cream pie layer itself then we have whipped cream and layer on top of that after it all cools so here are the ingredients for the coconut cream pie layer there are here four egg yolks now yes i broke one but there are four egg yolks in there there is here one can of coconut milk that's uh like this one of these cans here it's a 15 ounce can of coconut milk uh three-quarters of a cup of heavy cream 35 or greater over here
I've got two thirds of a cup sugar now if you know me i usually use my unrefined cane sugar but this time i am using white sugar that's just to prefer the preserve the light color of the coconut cream pie otherwise it's going to brown it up a little bit more so this the time I'm going to use white although usually, I prefer to use my unrefined over here I've got a quarter teaspoon of salt to let's just make the flavor pop a bit i've got here a quarter cup of cornstarch
I've got three tablespoons of butter at room temperature so it'll melt quicker and one teaspoon of vanilla so the first thing i want to do is i'll take a bowl i want to put the eggs into the bowl and get most that in there all right and I'm also going to add I'm just going to start whisking those let's get this off to one side here now start whisking that but I'm also going to add in the cornstarch so I'm going to whisk the cornstarch into the egg yolks oh and try not to make a mess
Okay there we go just until i get a bit smooth I've got a bit of cornstarch on the counters let's cut that in there boy all over the place okay now I'm just going to whisk that a bit to smooth and that's looking pretty good so now let's put it off to one side into our small pot, I'm going to put the coconut milk I'm going to put the sugar the salt and the cream
All right and then just gonna mix that a little bit and let's bring that up on a low heat we're slowly gonna bring this up until it's simmering so they're going to low heat there we go okay now just going to leave this until it comes up it just starts bubbling a little bit just slight little bubbles we don't want to really boil this or anything all i want to do is bring this to a simmer so I'll be back shortly when this is simmering all right that's starting to simmer I'm getting some bubbling happening there so what I want to do now is
I want to take just a little bit of this not much or pour a few eggs i don't want to cook the eggs really so just a wee bit pour a bit in that's it and I'm going to mix it in there i'll do this real quick there we go that's looking good I'm going to add just a little bit more make a mess as usual all right and there now we go now we can take that and add the egg mixture into our coconut mixture perfect what i did now is I'm gonna whisk and whisk and whisk
I want to bring this up to heat and just kind of simmer it while whisking for about two minutes see it's starting to thicken up ready from the cornstarch so we don't have to go very long maybe just a minute let's see how this one does that's thickened up pretty good so I'm gonna do now is to turn the heat off i'm gonna add-in that butter right away so it can be melting add in that vanilla stir that in now just give that a minute for that butter to melt now all that butter is melting just gonna bring out the pots in this case I'm using some glasses it looks nice in glasses because you can see the layers
I don't have two exact same sizes so i got two fat ones and two tall ones now what I want to do looks like all the butter is melted so I'm just going to whisk it to make sure it's all mixed in evenly and then I want to fill these about two-thirds of the way full I want to leave room for a whipped cream on top so that's about two-thirds oh we can mess again I wish I had my wooden spoon out here for this a bit better than the whisk okay now these smaller glasses i might have a little bit leftover it feels so I actually allowed for that and brought another glass out let's just fill that up with the rest
you can never have too much pudding all right a nice mess of that using the whisk is not the best thing you should use the wooden spoon but now what you can do is you can just take a piece of paper towel and go around and clean that up a bit we're gonna do these now gonna let these cool down then they're gonna go in the fridge and get chilled for about two hours we're gonna really chill them down good all right see you later when we add-in the whipped cream
All right those guys have been chilling in the refrigerator for two hours getting cold now so what we're gonna do now is make the whipped cream topping and for the whipped cream topping really simple what I've got here is three-quarters of a cup of heavy cream 35 percent or greater in summer i like to even use that 47 because that with warmer air it's harder to whip and then here i've got some icing sugar two tablespoons of icing sugar just to give it a little sweet pop so put it on the bowl first I'm going to toss in the whipped cream or heavy cream it's going to be whipped cream and let's start whipping it and I'm going to add that in I've been whipping for a little while I'm going to start adding in the icing sugar now
All right that's starting to come together into soft peaks that's pretty good right there we don't want really hard peaks for this really stiff peaks soft peaks good I'm going to give that about half a minute more good we're going to get too stiff otherwise, that's perfect so now all I want to do take a spoon and spoon this in on top of our green let's get these over here so you can see better all right all right there we go banana cream pie pudding pots now I'm going to put those back in the refrigerator and chill them a little longer and bring them out just before eating them which they're going to be perfect that way all right so enjoy these great dessert
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