Creamy Egg Yolk Pudding with Vanilla & Coconut

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Creamy Egg Yolk Pudding with Vanilla & Coconut

Name: Creamy Egg Yolk Pudding with Vanilla & Coconut
Yield: 6 servings
Cuisine: Österreichische Küche
Ingredients: 6 egg yolks; 200 ml coconut milk; 20 g tapioca starch; 50 g brown cane sugar; Pulp of 1 vanilla pod

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Gurkerl Küche

Ein herrlich cremiger Dotterpudding mit feiner Vanillenote und exotischer Kokosmilch. Dieser hausgemachte Dessert-Klassiker ist nicht nur unglaublich samtig, sondern auch von Natur aus gluten- und laktosefrei – perfekt für den bewussten Genuss ohne Reue.

Preparation method

Ingredients overview

6 egg yolks
200 ml coconut milk
20 g tapioca starch
50 g brown cane sugar
Pulp of 1 vanilla pod

First, prepare a double boiler. For this, you will need two pots that fit into each other, or one pot and a heat-resistant bowl (preferably metal). Fill the larger pot with water, bring it to a boil, and then reduce the heat to medium.

Add all ingredients to the smaller pot (or bowl) and whisk the mixture for about 2–3 minutes until it becomes frothy and thickens. Then remove the pudding from the heat and let it cool for at least 20 minutes.

Pour the pudding into glasses and refrigerate for another 15 minutes. Serve the dessert as desired with a dollop of quark or fresh seasonal fruits.

Chef's tip

For a particularly intense aroma, you can briefly warm the scraped-out pulp of the vanilla pod directly with the coconut milk before adding the remaining ingredients.