Natilla Custard Pudding

Makes 6
Prep 5 m
Cook 15 - 20 m



  1. 1 of 4 In a medium-size saucepan, stir together the sugar, cornstarch and salt. In a large measuring cup, whisk together the milk, lite coconut milk and the egg yolks. Stir milk mixture into saucepan. Add cinnamon stick.
  2. 2 of 4 Heat over medium heat for 12 to 15 minutes, stirring constantly. Increase heat to medium high, and continue stirring and cooking about 2 to 3 minutes, until pudding registers 160 degrees F on an instant-read thermometer and coats the back of a spoon. Remove from heat and strain into a large bowl or serving dish.
  3. 3 of 4 Stir in coconut and vanilla. Place plastic wrap directly on the surface of the pudding to cover. Let cool 15 minutes at room temperature.
  4. 4 of 4 Divide pudding between 6 serving glasses. Top with whipped topping, if desired, and toasted coconut. Serve warm or at room temperature. Makes 6 servings.
Nutrition Information for Natilla Custard Pudding
Servings Per Recipe: 6
Per Serving: 371 kcal cal., 1 g fiber, 217 mg sodium, 11 g sat. fat, 17 g Fat, total, 113 mg chol., 6 g pro., 48 g carb.