Learn how to make stovetop pudding from scratch – a simple and quick(ish) recipe
It’s light, fresh, and a tropically creamy dessert dream – this homemade toasted coconut pudding dip recipe is one for the books. Obviously, you have to be a coconut fan to love this recipe, but who doesn’t like pudding?
Truth be told, this recipe was my first time making pudding from scratch, and I’ve made it four times to perfect it before dishing this recipe. I had created a pie variation of this recipe at first, and Loved it that much, that I wanted to create something that was easier and quick(ish) without the intimidating factor pie making can have.
Almost instantly I thought of coconut pudding dip as my mind was trying to wrap around its delectable, custard-like consistency. Not only is it dairy-free (plant-based dairy) but it’s a pretty guilt-free sweet treat (with less sugar). Plus, you can easily make this from-scratch pudding gluten-free with an easy ingredient swap!
Cost breakdown for this recipe
*Note: Item costs can vary based on location, inflation, brand, and sale price. I do my best to buy/suggest the most cost-effective option. I also may not factor certain ingredients into the price where their amounts have an inconsiderable impact, such as salt, oil or baking powder.
| Item purchased | Item Cost | Cost to make recipe |
|---|---|---|
| Canned Coconut Cream (2) | $7.00 | $7.00 |
| All purpose flour (unbleached) 5 lb. | $4.99 | $0.07 |
| Granulated sugar | $3.19 | $0.08 |
| Butter | $3.29 | $0.21 |
| Shredded Coconut | $5.79 | ~$1.50 |
| Eggs | $3.55 | $0.58 |
| Total item(s) cost: $27.81 | Total recipe cost: $9.44 |
Money-saving tips
- Buy what’s on sale.
- If you already have it in your pantry or fridge, duh, don’t buy it!
- Only buy the amount you need to make the recipe – i.e., if the recipe only calls for 2 lemons, only buy 2 single lemons, don’t buy the bag!
- The price difference between organic, non-organic, fresh and frozen options – organic/frozen can be the most cost effective (i.e., depending on brand/store, if it’s on sale or BOGO).
Stovetop Toasted Coconut Pudding Dip
If you love coconut, then you will devour this pudding recipe using coconut cream. It's fresh and light yet undeniably creamy. Enjoy as is or turn it into a decadent pudding dip!
Ingredients
Optional Ingredients
Instructions
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Start by separating your egg yolks into a small bowl and set aside.
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In a medium saucepan, add in the 2 tablespoons of butter on medium/low heat. Wait until butter has fully melted before adding the 1/4 cup of flour. Whisk together until incorporated.
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With the first can of coconut cream, pour a small amount into the saucepan and whisk to smooth out the mixture. Continue adding in small amounts of coconut cream, and whisk until mixture becomes entirely smooth and creamy. Then add in the remaining coconut cream contents (including the second can). Be sure to continue slowly whisking.
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Once you notice the mixture is warm (producing steam), you want to temper your egg yolks. Slowly pour a small amount (no more than 1/2 cup is fine) from the saucepan into the bowl containing the egg yolk and whisk together (whisk as you pour). This ensures your egg yolks are cooked smooth without coagulating.
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Then go ahead and pour the egg yolk and coconut cream mixture back into the saucepan while continuing to whisk. *This may change the color of the mixture slightly.
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Add in the vanilla or coconut extract (optional).
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Turn up the heat slightly to a medium (setting 4, 5 on induction stove top) and continue slowly whisking until you start to see a slow bubbling.
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Once the mixture starts bubbling, continue whisking for about 2 minutes, then turn off the heat. You don't want to burn the mixture, so it's important at this point to keep whisking. You should start to feel the mixture thicken up - you want the consistency of a gravy on the thicker side. The mixture won't necessary stick to your whisk, but as you whisk it should leave behind whisk trails.
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Take the saucepan off the heat and set aside for 10 minutes. Then pour the pudding contents into desired dish (casserole type, preferably, no larger than 10 inches).
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Using plastic cling wrap, cover the contents. You want the cling wrap directly touching the top layer of pudding to prevent the top layer from creating a skin.
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Allow to rest on the counter for 1 hour. Then place into the fridge to set overnight (or at least 12 hours).
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When you are ready to serve, take the pudding out of the fridge and remove the cling wrap.
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You can serve and garnish the pudding however you would like, whether that's leaving it in the dish it's in or transferring it to a large bowl. Top the mixture with some fresh coconut, as well as toasted coconut (simply spread some fresh coconut on a pan with parchment paper in the oven for a few minutes on 350, or until you see the coconut starting to golden).
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Then top the coconut with roughly crushed graham crackers.
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As pictured, enjoy as a dip with vanilla wafers. Or you can simply enjoy the pudding as is.
Note
*Eat Rich Live Full is not a nutritionist or dietitian. For nutritional information, it is advised to refer to a nutritionist, dietitian or an online nutritional resource calculator. Nutritional information can vary depending on ingredients, ingredient types and brands used for each recipe.