Fresh Coconut Pudding

Recently, the local Asian market began carrying loads of fresh coconuts. They are really popular in my house. We usually just eat them plain, but today I felt like making a sweet dish with the coconuts.

I mixed a thickened crème anglaise made of heavy cream with the coconut water. I used heavy cream instead of milk because I wanted the final product to remain creamy even though I substituted in coconut water for some of the dairy. The result was a creamy and decadent pudding. I garnished the dessert with some toasted, sweetened, shredded coconut, and it was ready to serve. If you can find some young coconuts in your local market, give it a try!