This coconut caramel coffee pudding is creamy, coconutty and just slightly sweet from the caramel coffee infused into it. Enjoy it for dessert or even breakfast!
Somehow over the past 2 years of being in law enforcement, Ulysses has managed to work every single holiday. All of them. There’s no seniority or anything like that when it comes to the schedule, it’s just whichever platoon’s work days fall on the holiday, has to work it. I know eventually this will mean he’ll get all the holidays off too like the other platoon has been enjoying for the past 2 years but right now it’s hard to see any of it as fair.
Yesterday was supposed to be his first holiday off.
He hadn’t seen our new niece since she was a day old and we were all supposed to go to my parents’ house for a day of stuffing our faces full of roasted lamb, Easter bread, pastiera pie and 2 month old baby Ava kisses.
And then, at 7:30am while sipping our coffee on the couch Easter morning, we get a text from our tenants: “hot water and heat aren’t working”.
All winter, not a single problem had come up with the hot water or heat (despite the fact that NY was pretending to be Antarctica) and then on Easter morning, the ONLY holiday he has off, it decides to break.
This is the point where Ulysses calmly puts on his work clothes, grabs his tools from the garage and pulls out of the driveway in his truck to go assess the situation like a calm human being while I pace around the house like a lunatic losing my ish about how our holiday is now ruined.
It’s at this point (now 8:15am on Easter morning) that I decide the coconut caramel coffee pudding I made to add to our Easter face stuffing celebrations is now as good as any “woe is me” comfort food and stand in the middle of the kitchen with a spoon frantically eating it while attempting to calm myself down and be thankful that at least Home Depot is open on holidays.
I recently tried the caramelizio pods from Nespresso and just love the light roast with hints of vanilla and caramelized sugar. After drinking a few cups straight up, I knew it would make a delicious addition to a whole range of desserts.
I now have plans for breads, muffins and cakes but first up was this coconut caramel pudding.
And while its Easter dessert table debut got sidelined by a broken hot water heater and boiler, it still tasted just as good eaten in a type-A panic attack in the middle of my kitchen.
Coconut Caramel Coffee Pudding
- Preheat oven to 350 degrees.
- Add both milks to a medium sauce pot and bring to a slow boil.
- Whisk the egg yolks, sugar, coffee, vanilla and salt in a medium bowl.
- Once boiling, turn the heat off the milk and slowly pour into the bowl with the eggs, whisking constantly.
- Pour the mixture into ramekins or oven safe coffee mugs about 3/4 of the way full. Place the ramekins in a baking dish and fill the dish with about 1/2-1 inch of hot water to create a water bath.
- Place the baking dish in the oven and bake for about 50-55 minutes until the tops of the pudding are set.
- Remove from the oven, let cool for about 15 minutes then place the puddings in the refrigerator for 2 hours to set. They will form a crust on top (from the coconut milk solidifying) but be creamy underneath.
- Top with coffee grounds before serving for garnish.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Nespresso. All content and opinions are my own.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.