Coconut Cream Pudding with Ginger Crust
Indulge in the velvety richness of Coconut Cream Pudding with Ginger Crust, a decadent dessert that perfectly balances tropical sweetness and warming spice. This luscious pudding combines creamy coconut milk, heavy cream, and a hint of ground ginger, all nestled in a crunchy, buttery crust made from ginger snap cookies. With its silky custard-like texture and a vibrant infusion of shredded coconut, every bite is a delightful contrast of smooth and crisp. Perfect for elegant gatherings or a cozy treat, this dessert is easy to prepare yet utterly impressive. Serve it chilled, garnished with toasted coconut flakes for a finishing touch that’s as beautiful as it is delicious. Discover how this tropical-inspired pudding with a spicy twist can elevate your dessert repertoire!
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Recipe Information
Ingredients
- 200 grams Ginger snap cookies
- 75 grams Unsalted butter
- 400 ml Coconut milk
- 200 ml Heavy cream
- 100 grams Granulated sugar
- 30 grams Cornstarch
- 3 large Egg yolks
- 2 teaspoons Vanilla extract
- 50 grams Shredded coconut
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F).
Place the ginger snap cookies in a food processor and pulse until they form fine crumbs.
Melt the unsalted butter in a small saucepan or microwave, then mix it with the ginger snap crumbs until fully combined.
Press the cookie mixture into the bottom of a 9-inch (23 cm) tart pan or pie dish, forming an even crust layer. Bake for 8-10 minutes, then let cool completely.
In a medium saucepan, combine coconut milk, heavy cream, sugar, and ground ginger. Heat over medium heat until the mixture begins to steam, but do not let it boil.
While the coconut milk mixture is heating, whisk cornstarch, egg yolks, and salt together in a small bowl until smooth.
Gradually pour about 1/2 cup of the hot coconut mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, whisking continuously.
Reduce the heat to low and cook the pudding, stirring constantly, until it thickens to a custard-like consistency, about 6-8 minutes.
Remove the saucepan from heat and stir in vanilla extract and shredded coconut.
Pour the pudding into the cooled ginger crust, smoothing the top with a spatula.
Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.
Once set, garnish with additional shredded coconut, if desired, before serving.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 204.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
