Any time I have a recipe that uses half of an ingredient I must find another recipe that will use of the other half. It took me a little while to get this post up, but do you remember when I made the baked oatmeal?
Well, that recipe used egg whites which meant I had two egg yolks crying to be included in something equally delicious. As much as I love pudding, I rarely make it. I’ve seen some incredible puddings online so I’ve had it on my mind lately. When I found a recipe using 2 egg yolks, a match had been made.
First I decided to use coconut oil instead of butter. That led to all kinds of flavor ideas. I finally settled on coconut almond with chocolate pudding. Not unlike that popular candy bar.
I have to admit that I have not fully perfected my pudding. I need to get it a bit smoother and be careful when adding the hot liquid to the eggs, but all in all this dessert was delicious!
Almond Coconut Chocolate Pudding
Modified from Vanilla Pudding, Betty Crocker’s Cookbook: Bridal Edition
¼ cup unsweetened coconut
¼ cup chopped almonds
½ cup Demerara sugar (or any raw sugar)
2 tsp of cornstarch (arrowroot would work well too)
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1/3 cup cocoa
1 tsp almond extract
2 tbsp virgin coconut oil, melted
Place the coconut and almonds on a cookie sheet. Toast at 400 degrees F for 5 to 7 minutes or until the coconut has slightly browned. Set aside.
In a saucepan, whisk together sugar, cornstarch and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly. Gently bring to a boil and cook for 1 minute.
Place the egg yolks into a small bowl. Gradually add the hot liquid to the yolks about a tablespoon at a time, stirring constantly. Once about half of the hot liquid has been added, pour the egg yolk mixture back into the sauce pan. Gently boil and stir 1 minute.
Stir in the coconut oil and almond extract. Pour the pudding into dessert dishes, cover and refrigerate at least 1 hour. Garnish with coconut and almonds before serving. Makes 3 to 4 servings.