High Fructose Corn Syrup Free Mini Salted Caramel Pudding Cups with Toasted Coconut
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Learn more →Ingredients
6 servings
For the pudding
- ½ cup packed light brown sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 ½ cups milk
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
For the toasted coconut
- ½ cup unsweetened shredded coconut
For finishing
- ¼ tsp flaky sea salt, for finishing
Instructions
- 1
Toast the coconut: spread the shredded coconut in a dry skillet over medium-low heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely — coconut can go from golden to burnt quickly. Transfer immediately to a plate and set aside.
- 2
In a medium saucepan, whisk together the brown sugar, cornstarch, and fine salt until no lumps remain. Gradually pour in the milk while whisking constantly, making sure the cornstarch is fully dissolved before placing the pan on the heat.
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