Pioneer Woman Lemon Coconut Pudding

This creamy Pioneer Woman Lemon Coconut Pudding is made with full-fat coconut milk, heavy cream, fresh lemon, egg yolks, and salted butter. The result is a luscious, rich, and tangy pudding with a bright tropical flavor. It’s a perfect make-ahead dessert for a special occasion, serving 4-6 people.

Pioneer Woman Lemon Coconut Pudding Cups Ingredients

For the Pudding:

• 1/3 cup cane sugar
• 3 tbsp. cornstarch
• 1 tbsp. lemon zest
• 1/8 tsp. unrefined sea salt
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 2 tbsp. salted butter
• 1/2 tsp. pure vanilla extract
• 2 tbsp. fresh lemon juice

For the Topping:

• 1/2 cup heavy cream
• 1 tsp. cane sugar
• 1/8 tsp. vanilla extract
• 1/4 cup shredded desiccated coconut
• 1/2 tsp. pure maple syrup

How To Make Pioneer Woman Lemon Coconut Pudding Cups

1. Combine ingredients: In a medium saucepan, whisk together the dry pudding ingredients: sugar, cornstarch, lemon zest, and salt. In a separate bowl, whisk the wet ingredients: coconut milk, heavy cream, and egg yolks.
2. Cook the pudding: Gradually pour the wet mixture into the saucepan with the dry ingredients, whisking constantly until smooth. Place the saucepan over medium heat and bring the mixture to a boil, whisking the entire time. Once it boils, continue to whisk and boil for 1 full minute.
3. Strain and chill: Remove the pan from the heat. Pour the pudding through a fine-mesh sieve into a heat-proof bowl to ensure it’s perfectly smooth. Whisk in the butter and vanilla extract. Cover the pudding and let it cool to room temperature, then place it in the refrigerator to chill completely.
4. Make the toasted coconut topping: In a small, dry skillet over medium-low heat, toast the shredded coconut, stirring often until it begins to turn golden brown. Drizzle in the maple syrup and stir constantly until the coconut is nicely toasted. Immediately transfer the coconut to a plate to cool.
5. Make the whipped cream: In a chilled bowl, whip the heavy cream with the sugar and vanilla extract until medium-stiff peaks form.
6. Assemble and serve: Just before you are ready to serve, whisk the fresh lemon juice into the chilled pudding until it is fully incorporated. Spoon the pudding into individual serving dishes. Top each cup with a dollop of whipped cream and a sprinkle of the toasted coconut.

Recipe Tips

• Whisk Constantly: When the pudding is on the stove, it’s very important to whisk it the entire time. This prevents the bottom from scorching and ensures you have a smooth, lump-free pudding.
• Don’t Skip Straining: Pouring the hot pudding through a fine-mesh sieve is the best way to guarantee a silky texture. It catches any small bits of cooked egg or lemon zest that could make the pudding grainy.
• Prevent a Skin from Forming: To stop a rubbery skin from forming on top of the pudding as it cools, press a piece of plastic wrap directly onto its surface before you place it in the refrigerator.
• Add Lemon Juice Last: The recipe wisely adds the lemon juice after the pudding has chilled. Adding acidic juice to a hot, milk-based mixture can sometimes cause it to curdle. Whisking it in at the end keeps the pudding smooth and gives it a fresh, bright lemon flavor.

What To Serve Lemon Coconut Pudding Cups

These pudding cups are a complete and elegant dessert on their own. For a little extra crunch, you can serve them with a simple shortbread or butter cookie on the side. A cup of hot green tea or a light-roast coffee would also pair nicely with the tropical flavors.

How To Store Lemon Coconut Pudding Cups Leftovers

Refrigerate: Store leftover pudding in an airtight container in the refrigerator for up to 3 days. For the best results, keep the pudding, whipped cream, and toasted coconut in separate containers and assemble just before serving. Freeze: Freezing is not recommended for this pudding. The cornstarch-based texture can become watery and separate once it thaws.

Pioneer Woman Lemon Coconut Pudding Cups Nutrition Facts

Serving size: 1 pudding cup (approx. 1/4 of recipe)

• Calories: 415 kcal
• Total Fat: 35g
• Saturated Fat: 26g
• Cholesterol: 180mg
• Sodium: 110mg
• Total Carbohydrate: 25g
• Sugars: 18g
• Protein: 4g

Frequently Asked Questions

Why didn’t my pudding thicken? The most common reason for a thin pudding is that it wasn’t boiled long enough. You must bring the mixture to a full boil and let it bubble for 1 complete minute while whisking. This step is what activates the cornstarch and allows it to properly thicken the pudding.

Can I use low-fat coconut milk? It is not recommended. Full-fat coconut milk is essential for the rich flavor and incredibly creamy texture of this dessert. Using a low-fat or “lite” version will result in a pudding that is thin and less flavorful.

Can I make this dessert ahead of time? Yes, the pudding itself is perfect for making ahead. You can prepare it and keep it chilled in the refrigerator for up to two days. Prepare the whipped cream and toasted coconut toppings just before you plan to serve for the best freshness and texture.

My pudding is lumpy. What did I do wrong? Lumps can form if the pudding isn’t whisked constantly as it cooks or if the wet ingredients are added too quickly to the dry. This is why the final straining step is so important—it’s a simple fix that will remove any lumps and give you a perfectly smooth result.