Coconut Cream Pudding with Ginger Crust

Indulge in the velvety richness of Coconut Cream Pudding with Ginger Crust, a decadent dessert that perfectly balances tropical sweetness and warming spice. This luscious pudding combines creamy coconut milk, heavy cream, and a hint of ground ginger, all nestled in a crunchy, buttery crust made from ginger snap cookies. With its silky custard-like texture and a vibrant infusion of shredded coconut, every bite is a delightful contrast of smooth and crisp. Perfect for elegant gatherings or a cozy treat, this dessert is easy to prepare yet utterly impressive. Serve it chilled, garnished with toasted coconut flakes for a finishing touch that’s as beautiful as it is delicious. Discover how this tropical-inspired pudding with a spicy twist can elevate your dessert repertoire!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 200 grams Ginger snap cookies
• 75 grams Unsalted butter
• 400 ml Coconut milk
• 200 ml Heavy cream
• 100 grams Granulated sugar
• 30 grams Cornstarch
• 3 large Egg yolks
• 2 teaspoons Vanilla extract
• 50 grams Shredded coconut
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Place the ginger snap cookies in a food processor and pulse until they form fine crumbs.

Step 3

Melt the unsalted butter in a small saucepan or microwave, then mix it with the ginger snap crumbs until fully combined.

Step 4

Press the cookie mixture into the bottom of a 9-inch (23 cm) tart pan or pie dish, forming an even crust layer. Bake for 8-10 minutes, then let cool completely.

Step 5

In a medium saucepan, combine coconut milk, heavy cream, sugar, and ground ginger. Heat over medium heat until the mixture begins to steam, but do not let it boil.

Step 6

While the coconut milk mixture is heating, whisk cornstarch, egg yolks, and salt together in a small bowl until smooth.

Step 7

Gradually pour about 1/2 cup of the hot coconut mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Step 8

Slowly pour the tempered egg mixture back into the saucepan, whisking continuously.

Step 9

Reduce the heat to low and cook the pudding, stirring constantly, until it thickens to a custard-like consistency, about 6-8 minutes.

Step 10

Remove the saucepan from heat and stir in vanilla extract and shredded coconut.

Step 11

Pour the pudding into the cooled ginger crust, smoothing the top with a spatula.

Step 12

Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.

Step 13

Once set, garnish with additional shredded coconut, if desired, before serving.

Nutrition Facts

Serving size	(1116.8g)

Amount per serving	% Daily Value*
Calories	3226.2

Total Fat 206.4g	0%
Saturated Fat 118.4g	0%
Polyunsaturated Fat g
Cholesterol 919.6mg	0%
Sodium 1777.2mg	0%
Total Carbohydrate 335.2g	0%
Dietary Fiber 8.5g	0%
Total Sugars 204.5g
Protein 26.5g	0%

Vitamin D 54.9IU	0%
Calcium 267.3mg	0%
Iron 7.5mg	0%
Potassium 1011.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 3.2%

Carbs: 40.6%