Coconut Pudding Squares
Indulge in the tropical decadence of Coconut Pudding Squares, a layered dessert that combines a buttery shortbread crust with velvety homemade coconut pudding and a luscious whipped cream topping. Featuring the creamy richness of coconut milk, the pudding layer is infused with shredded sweetened coconut and balanced by the light, airy texture of freshly whipped cream. A garnish of toasted coconut flakes adds a satisfying crunch and visual appeal to each square. This recipe, perfect for summer gatherings or anytime you're craving a tropical treat, includes straightforward steps and simple ingredients like coconut milk, heavy cream, and vanilla extract. Best served chilled, these squares offer a refreshing blend of flavors and textures, making them a standout addition to your dessert repertoire.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsalted butter
- 2 tablespoons Powdered sugar
- 2 cups Coconut milk
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 4 tablespoons Cornstarch
- 3 Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 cup Shredded sweetened coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar (for whipped cream topping)
- 0.25 cup Toasted coconut flakes (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a mixing bowl, combine the all-purpose flour, unsalted butter, and powdered sugar to form a crumbly dough. Press the dough evenly into the bottom of the prepared dish.
Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let it cool completely.
While the crust cools, prepare the coconut pudding. In a medium saucepan, combine coconut milk, whole milk, granulated sugar, cornstarch, and egg yolks. Whisk until smooth.
Cook the mixture over medium heat, whisking continuously, until it thickens to a pudding-like consistency. This should take about 7-10 minutes.
Remove the saucepan from heat and stir in the vanilla extract and shredded sweetened coconut.
Pour the pudding mixture over the cooled crust and spread it evenly. Cover with plastic wrap, pressing the wrap onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.
To make the whipped topping, use an electric mixer to beat the heavy whipping cream and powdered sugar until stiff peaks form.
Spread the whipped cream over the set coconut pudding layer.
Sprinkle toasted coconut flakes on top as a garnish.
Slice into squares and serve chilled. Enjoy your Coconut Pudding Squares!
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 136 mg | 3% | |
*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.
