Coconut Cream Pudding With Ginger Crust

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 4 1/2 tablespoons butter
• 1 1/2 teaspoons ground ginger
• 1 cup crushed vanilla wafer
• 6 tablespoons cornstarch
• 9 tablespoons sugar
• 4 cups half-and-half
• 2 tablespoons vanilla
• 1 1/2 cups sweetened flaked coconut

Recipe

• 1 melt butter over low heat and stir in ginger and vanilla wafers.
• 2 reserve 3 tsps of crumb mixture.
• 3 press remainder in a 9 inch pie plate and chill while pudding is being made.
• 4 combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
• 5 stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
• 6 remove from heat and stir in vanilla and coconut.
• 7 transfer to a metal bowl set in a larger bowl of ice and water.
• 8 stir until completely cooled and pour into crust.
• 9 sprinkle reserved crumbs over.
• 10 chill for 20 minutes before serving (pudding will be soft).