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  • 1 tablespoon unsweetened coconut flakes
  • 2 Roche Bros. large egg yolks
  • 1-3/4 cups refrigerated unsweetened coconut milk
  • 1/4 cup Full Circle Organic maple syrup
  • 2 tablespoons cornstarch
  • 1/4 cup diced fresh mango
  • 1/4 cup diced fresh pineapple
  • 1/4 cup sliced fresh strawberries
  • 1 tablespoon chopped roasted macadamia nuts
  • 1/4 teaspoon orange zest


  1. In large skillet, toast coconut over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. In medium bowl, whisk yolks and 1/4 cup milk. In medium saucepan, whisk syrup and cornstarch; gradually whisk in remaining 1-1/2 cups milk. Heat to a boil over medium-high heat, whisking constantly; boil 1 minute, whisking constantly. Transfer half the hot milk mixture into egg mixture while whisking constantly, then add egg-milk mixture back to saucepan. Boil 1 minute, whisking constantly; remove from heat. Makes about 3 cups.
  3. Divide pudding into 4 small bowls; cover with plastic wrap, pressing wrap directly on surface of pudding. Refrigerate 1 hour.
  4. Serve pudding topped with mango, pineapple, strawberries, nuts, orange zest and coconut mixture.

  • 154 Calories
  • 7g Fat (4g Saturated)
  • 106mg Cholesterol
  • 7mg Sodium
  • 22g Carbohydrates
  • 1g Fiber
  • 2g Protein