Coconut Mexican Vanilla Pudding with Whole Beans

Ingredients

• 2.5 cups whole milk (600 ml)
• 0.5 cup granulated sugar (100 g)
• 3 tbsp cornstarch (24 g)
• 3 large egg yolks
• 2 tbsp unsalted butter (28 g)
• 1 Mexican vanilla bean, split and scraped
• 0.5 cup toasted coconut flakes (40 g)

Instructions

1. 1. Flavor note: Toast the coconut in a dry pan until just golden and fragrant before adding.
2. 2. In a saucepan off the heat, whisk the sugar, cornstarch, and egg yolks with a splash of the milk until smooth and lump-free.
3. 3. Warm the remaining milk with the vanilla until it steams, then whisk it slowly into the yolk mixture.
4. 4. Set over medium heat and cook, whisking constantly, until the pudding thickens and comes to a gentle bubble, about 5 minutes; it should mound softly on the whisk.
5. 5. Off the heat, whisk in the butter until the pudding looks glossy and smooth.
6. 6. Pour into serving dishes, press plastic wrap directly onto the surface to prevent a skin, and chill until cold and set, about 2 hours.