Best 6 Coconut Cream Pudding With Ginger Crust Recipes

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Coconut cream pudding with ginger crust is a delightful and creamy dessert that combines the tropical sweetness of coconut with the warmth and spiciness of ginger. The pudding is made with coconut milk, sugar, eggs, and cornstarch, and is thickened until it reaches a smooth and creamy consistency. It is then poured into a graham cracker crust that has been infused with ginger and baked until golden brown. This dessert is perfect for any occasion and is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CREAM PUDDING



Coconut Cream Pudding image

"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 6

1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup sweetened shredded coconut
1 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.

COCONUT CRUST



Coconut Crust image

This makes for a different type of pie.

Provided by Carol

Categories     Desserts     Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 2

1 ½ cups flaked coconut
3 tablespoons butter

Steps:

  • Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
  • Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g

LITTLE STEAMED GINGER PUDDINGS WITH COCONUT CUSTARD



Little Steamed Ginger Puddings with Coconut Custard image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 1/2 ounces (7 tablespoons) unsalted butter, softened, plus extra for coating ramekins
3 1/2 ounces caster sugar (superfine)
2 eggs, lightly beaten
4 1/2 ounces crystallized ginger, finely chopped, plus more for garnish
1 cup self-rising flour, sifted
5 ounces milk
Coconut custard, for serving, recipe follows
14 ounces coconut cream
2 egg yolks
2 tablespoons caster sugar (superfine)
1 teaspoon cornstarch

Steps:

  • Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
  • Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
  • In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.

COCONUT CREAM DREAM DESSERT



Coconut Cream Dream Dessert image

This is my modified version of the classic dirt salad. My son LOVES golden OREOs®. I was going to make the dirt salad but didn't have original chocolate cookies, so I used golden ones and it was AMAZING! Better than coconut cream pie.

Provided by Debbie

Categories     Desserts

Time 2h10m

Yield 12

Number Of Ingredients 7

1 (18 ounce) package vanilla sandwich cookies (such as Golden Oreos®), crushed
⅓ cup butter, melted
2 (3.4 ounce) packages instant coconut cream pudding mix
1 ½ cups milk
1 quart vanilla ice cream, softened
1 (16 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup toasted flaked coconut

Steps:

  • Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
  • Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.

Nutrition Facts : Calories 569.3 calories, Carbohydrate 69.8 g, Cholesterol 35.4 mg, Fat 30.8 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 18 g, Sodium 430 mg, Sugar 31.9 g

COCONUT CREAM PUDDING WITH CINNAMON



Coconut Cream Pudding With Cinnamon image

I started to make a vanilla cream pudding and then decided to add coconut and cinnamon. Rich and creamy. You may add bananas if you wish. It is a good filling for a cream pie or just a pudding with garnish if you wish.

Provided by Montana Heart Song

Categories     Dessert

Time 20m

Yield 10 1/2 cup servings, 8 serving(s)

Number Of Ingredients 9

3 large eggs, beaten
4 cups milk
1/3 cup granulated sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 tablespoons cold water
3/4 cup shredded sweetened coconut

Steps:

  • In heavy 2 quart saucepan, add milk, beaten eggs, sugar, vanilla, cinnamon and salt.
  • Use a large whisk to mix and stir.
  • Heat on medium heat, and whisk.
  • It will start to become a custard like consistency. Cook a few minutes.
  • Take off heat.
  • Mix cornstarch with water in small bowl.
  • Add to pudding mixture.
  • Turn heat on low and cook until thickened and creamy. Use a whisk to mix and stir while cooking.
  • Fold in coconut.
  • Cool in the refrigerator.
  • Serve as a pudding with whipped cream and cherries on top or pour into a baked pie crust shell and chill until serving.
  • Note: To make a deep dish pie, add 1 1/2 cups of Cool Whip or Whipped Cream to pudding before filling the pie crust.
  • Note: Pumpkin pie spice may be substituted for cinnamon if you wish.

Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 5.3, Cholesterol 96.4, Sodium 176.9, Carbohydrate 19.2, Fiber 0.5, Sugar 11.6, Protein 6.6

COCONUT CREAM PUDDING WITH GINGER CRUST



Coconut Cream Pudding with Ginger Crust image

Make and share this Coconut Cream Pudding with Ginger Crust recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 tablespoons butter
1 1/2 teaspoons ground ginger
1 cup crushed vanilla wafer
6 tablespoons cornstarch
9 tablespoons sugar
4 cups half-and-half
2 tablespoons vanilla
1 1/2 cups sweetened flaked coconut

Steps:

  • Melt butter over low heat and stir in ginger and vanilla wafers.
  • Reserve 3 tsps of crumb mixture.
  • Press remainder in a 9 inch pie plate and chill while pudding is being made.
  • Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
  • Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
  • Remove from heat and stir in vanilla and coconut.
  • Transfer to a metal bowl set in a larger bowl of ice and water.
  • Stir until completely cooled and pour into crust.
  • Sprinkle reserved crumbs over.
  • Chill for 20 minutes before serving (pudding will be soft).

Tips:

  • For a richer flavor, use full-fat coconut milk.
  • Add a teaspoon of vanilla extract to the pudding mixture for a classic flavor.
  • For a vegan version, use almond milk instead of coconut milk.
  • If you don't have a ginger crust, you can use a graham cracker crust or a chocolate cookie crust.
  • Serve the pudding chilled with whipped cream or a dollop of ice cream.

Conclusion:

Coconut cream pudding with ginger crust is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy, coconutty pudding is perfectly complemented by the spicy, gingery crust. This dessert is sure to be a hit with your family and friends.

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