Pioneer Woman Lemon Coconut Pudding

This Pioneer Woman Lemon Coconut Pudding is rich and silky, which includes full-fat coconut milk and fresh lemon juice. It’s a restaurant-quality dish, ready in about 2 hours and 25 minutes plus chilling time.

Pioneer Woman Lemon Coconut Pudding 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

1. Combine and cook pudding: In a medium saucepan, whisk together the cane sugar, cornstarch, lemon zest, and salt. In a separate bowl, whisk the coconut milk, heavy cream, and egg yolks. Slowly whisk the wet mixture into the dry. Cook over medium heat, whisking constantly until it comes to a boil. Boil for 1 minute.
2. Strain and chill: Remove from heat. Strain the pudding through a fine mesh sieve into a bowl. Whisk in the butter and vanilla extract. Cover with plastic wrap touching the surface and chill until completely cold.
3. Make the toppings: Toast the shredded coconut in a dry skillet over medium heat until golden. Stir in maple syrup and transfer to a plate to cool. In a separate bowl, whip the cream with sugar and vanilla until medium-stiff peaks form.
4. Assemble: Once the pudding is chilled, whisk in the fresh lemon juice. Spoon into individual serving cups. Top with whipped cream and toasted maple coconut just before serving.

Recipe Tips

• Can I make this dairy-free? Yes, substitute the heavy cream and butter with full-fat coconut cream and plant-based butter.
• How to avoid lumpy pudding: Whisk constantly and strain the mixture after cooking to ensure a smooth texture.
• Can I use bottled lemon juice? Fresh lemon juice is best for bright, natural flavor.
• How to toast coconut perfectly: Stir constantly and watch closely—it can burn quickly.
• Make-ahead tip: The pudding can be made up to 2 days ahead and stored covered in the fridge.

What To Serve With Lemon Coconut Pudding

This tropical dessert is great on its own or paired with:

• Lemon shortbread cookies
• Mango or pineapple slices
• A sprinkle of crushed graham crackers
• Coconut macaroons
• Fresh mint for garnish

How To Store Lemon Coconut Pudding

Refrigerate: Store in the fridge in individual cups or a covered bowl for up to 3 days.

Freeze: Not recommended, as freezing affects the texture and can separate the pudding.

Lemon Coconut Pudding Nutrition Facts

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

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this pudding without eggs?
Egg yolks provide richness and structure, but you can try a cornstarch-only version for an egg-free alternative.

Why did my pudding not set?
It may not have boiled long enough. Make sure it reaches a full boil for at least 1 minute.

Can I serve it warm?
It’s best chilled for texture, but slightly warm pudding is also delicious.

Is this pudding gluten-free?
Yes, as written it’s gluten-free. Just double-check all ingredients.

How long should it chill?
At least 2 hours, or overnight for best results.

Try More Recipes:

• Pioneer Woman Double Lemon Cupcakes
• Pioneer Woman Lemon Cream Cheese Bars
• Pioneer Woman Lemon-Poppy Seed Cake