Try These Lemon Coconut Pudding Cups from ‘The Pioneer Woman’ Ree Drummond’s Blog

You might not think to combine lemon with coconut, but once you try it, you just might like it. In a recent post on The Pioneer Woman blog, you’ll find a recipe for lemon coconut pudding cups by guest blogger Erica Lea, founder of the Buttered Side Up blog. Erica told her blog readers she recently discovered how delicious the combination of lemon and coconut can be. “Lemon and coconut is a flavor combination that I only recently discovered. For some reason, it never occurred to me to put them together. But when I was testing out this recipe, I was happy to find that those two ingredients play very well together!” she wrote.

Ree Drummond, blogger and Robin Roberts |  Donna Svennevik/Walt Disney Television via Getty Images
Ree Drummond, blogger and Robin Roberts | Donna Svennevik/Walt Disney Television via Getty Images

Erica says the trick to making this pudding cup sing is to add coconut milk. She initially tried the recipe with regular milk but found that didn’t quite do the trick:

The first time I tested this pudding, I made it with regular milk. It was delicious, but the coconut flavor wasn’t quite there. So, I decided to try it a second time with coconut milk instead, not expecting it to be great. To my husband’s and my surprise, we found that the coconut milk enhanced the lemon flavor more than the regular milk. I re-tested both versions and the results were the same: we preferred the one made with coconut milk!

Here’s Erica Lea’s recipe for lemon coconut pudding cups.

Ingredients

For the pudding:

  • 1/3 cup cane sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1/8 teaspoon unrefined sea salt
  • 1 can (13 1/2 oz. size) full fat coconut milk
  • 1/2 cup heavy cream
  • 3 large egg yolks
  • 2 tablespoons salted butter
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice

For the topping:

  • 1/2 cup heavy cream
  • 1 teaspoon cane sugar
  • 1/8 teaspoon vanilla extract
  • 1/4 cup shredded desiccated coconut
  • 1/2 teaspoon pure maple syrup

Directions

For the pudding:

1. In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.

2. Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.

For the topping:

1. Whip cream with sugar and vanilla until medium stiff peaks form.

2. In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.

3. When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.

Source: Erica Lea

Pudding recipe adapted from Martha Stewart.

Read more: ‘The Pioneer Woman’ Ree Drummond’s Triple Chocolate Tiramisu Recipe

Check out Showbiz Cheat Sheet on Facebook!