Wednesday, April 8, 2015

Coconut Cream Pie Pudding

For Easter Dinner, Luke wanted a coconut cream pie for dessert. I have not attempted to make an allergy free pie crust yet so I asked him if coconut cream pie pudding would work. He said it would so I readjusted our favorite pie recipe to make it allergy free and we all enjoyed our delicious dessert. And you couldn't tell it was allergy free.

You can use the pudding as a filling to your favorite pie crust as well.

Coconut Cream Pie Pudding
2 1/4 cups Rice Milk
2/3 cup Sugar
1/2 cup Corn Starch
1/4 tsp Salt
3 large Egg Yolks
2 tbsp Butter (such as Earth Balance)
1 tsp Vanilla Extract
1 cup shredded Coconut

In a small bowl, combine together Egg Yolks, Butter and Vanilla. Set aside.

Whisk milk, sugar, corn starch and salt together in a medium pot. Boil on medium, stirring constantly until thickened.

Remove about 1/2 cup hot milk mixture from pot and add to your egg yolk mixture you had set aside. Stir until butter is melted. Slowly add the egg yolk mixture into the hot milk mixture, Heat and stire contantly until boiling.

Remove from heat. Add coconut and stir well.

Pour into serving bowls. Makes 4-6 servings depending on size of serving bowls. Cover each bowl with plastic wrap and refrigerate until firm. Serve chilled.


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