CREAMY COCONUT VANILLA PUDDING

To get the full, rich flavor of coconut, I combine both coconut milk and oil in this silken pudding. To infuse it with vanilla, I use a whole, fresh bean. When completely chilled, the pudding sets with enough structure to fill the Coconut Layer Cake.

TIPS:

•  If you want to ensure a perfectly smooth result, strain the hot pudding through a fine-mesh sieve before chilling.

•  Be sure to buy canned full-fat coconut milk. The stuff in cartons meant for drinking is too lean.

serves 4

gluten-free, dairy-free, no nuts

1. Pour the coconut milk into a large saucepan, preferably one with sloping sides. If using a vanilla bean, cut it lengthwise in half, and scrape out the seeds using the dull side of the blade. Add the seeds and pod to the coconut milk. Bring to a simmer over medium heat, then remove from the heat, cover, and let stand for 30 minutes to 1 hour.

2. Whisk the cornstarch and salt in a medium heatproof bowl, then whisk in the egg yolks and ½ cup of the coconut milk mixture until smooth. Whisk the sugar into the coconut milk remaining in the saucepan and bring to a simmer again, then remove from the heat.

3. While whisking, add the hot coconut milk to the cornstarch mixture in a slow, steady stream. Return the mixture to the saucepan. Set the pan over medium-low heat and whisk until big bubbles begin to break the surface, then whisk for 1 minute more. Remove from the heat and whisk in the coconut oil until it melts. Whisk in the vanilla extract, if using. Or remove and discard the vanilla pod.

4. Divide the pudding among four serving cups. If you’re not a fan of pudding skin, press a piece of plastic wrap directly against the surface of each pudding. Refrigerate until set.

5. Serve the pudding cold or cool.

MAKE AHEAD

The pudding will keep in the refrigerator for up to 2 days.