Coconut Caramel Coffee Pudding
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!
Servings: 4 servings
Ingredients
- 3 cups whole milk
- 1/2 cup full fat coconut milk from a can
- 3 extra large egg yolks
- 1/3 cup coconut sugar palm sugar
- 1/2 cup Nespresso Caramelizio brewed coffee or other caramel flavored coffee, strongly brewed
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- 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.
Nutrition
Serving: 1SERVING | Calories: 191kcal | Carbohydrates: 8g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 163mg | Sodium: 138mg | Sugar: 8g