Pioneer Woman Lemon Coconut Pudding Recipe
Do you love bright, citrus flavors? This Pioneer Woman Lemon Coconut Pudding Recipe is perfect for you. It is creamy and very refreshing.
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Baking dish (8x8 inch)
- Measuring cups and spoons
- Small saucepan
Ingredients
- 1 cup white sugar.
- 1/2 cup all-purpose flour.
- 1/4 teaspoon salt.
- 3 large egg yolks beaten.
- 2 cups whole milk.
- 1 tablespoon lemon zest.
- 1/4 cup fresh lemon juice.
- 1 cup shredded sweetened coconut.
- 2 tablespoons butter melted.
Instructions
- Whisk sugar, flour, and salt in a bowl. Make sure there are no large lumps.
- Stir in milk, egg yolks, and lemon juice. Mix until the batter is very smooth.
- Fold in the lemon zest and shredded coconut. Add the melted butter and stir well.
- Pour the mixture into your greased baking dish. Bake at 350°F for 35 to 40 minutes.
- Let it cool for at least ten minutes. Serve it warm or chilled with cream.
Notes
- Use fresh lemons for the best flavor.
- Do not overbake the pudding to keep it creamy.
- Toast the coconut for extra crunch on top.
- Use full-fat milk for a richer texture.
- Whisk the eggs well before adding them.