Lime and Elderberry Pudding with Toasted Coconut
Perfect for a decadent dessert! Tangy, yet sweet with a tropical flair. Whisk up this pudding and let it whisk you away to dreams of a beach vacation.
3 cups half & half
3 egg yolks
Zest of one lime
½ cup sugar
1/3 cup cornstarch
2 tsp. Elderberry Balsamic Vinegar
Whisk together all of the above ingredients in a medium saucepan. Bring to a simmer over medium heat, whisking almost constantly until it begins to thicken, about 7 minutes. Remove from heat, but do not allow the pudding to cool very much.
In a small bowl, whisk together
½ tsp. cornstarch with 2 Tbsp. water
2 tsp. Lime Olive Oil
Stir this mixture into the pudding and add 1 Tbsp cold butter. Mix well.
At this point you can add the toasted coconut so it is distributed throughout the pudding or simply add it on top when served. This is delicious served warm right after you make it, or make ahead, refrigerate, and serve chilled
Whip ½ cup cream with 1 tsp. sugar and 2 tsp. Elderberry Balsamic Vinegar
Toasted coconut-1/4 cup sweetened flake coconut in a 350 oven until golden, about 5 minutes
Any type of crisp wafer or biscuit for scooping