Creamy, fresh, and the coconut pudding queen you need.
I don’t even know what the hell that means. Also, I’m not sure if I’ve inadvertently said something terribly rude. So we’ll just move on. This coconut pudding is just effin fabulous. It’s perfectly creamy, not terribly sweet, and the coconut water and coconut milk give it an incredibly fresh coconut flavor.
I’ll be honest, the first time I thought about trying this recipe I was convinced it would be like a coconut that drank a bunch of schnapps and then puked it up. But thank the lord I was wrong. I prefer to be wrong about food and to have it actually turn out delicious. Unlike the first time I tried Dr. Pepper!! That was just misuse of my trust and mouth! I did not appreciate it!! But, as we were – this recipe is also much lighter and fresher than I had expected it to be – which is perfect because I can’t stand heavy saccharine desserts. And like all good puddings, it’s incredibly easy to make. The hardest part of it is that you have to wait for it to set.
There are no pitfalls to this recipe, it’s just stir, stir, stir, put in jar, cool, cool, cool, eat, eat, eat. Just remember to not let your mix come to a boil. Also, I choose to put my pudding into jars so that it’s easier to turn into a fruit dessert, but you can do it any way you please. No matter how you plate this coconut pudding up it will be fabulous. No off you pop to coconut.