Coconut Cream Pudding with Ginger Crust

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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