Vanilla Pudding with California Figs and Toasted Coconut

For a smooth pudding, it is important to pass the pudding through a fine-mesh strainer in order to remove any bits of cooked eggs.

Serves 6


1 cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped fine

1 tablespoon rum

1 tablespoon water

cup (5 1/4 ounces) sugar

tablespoons cornstarch

 teaspoon salt

3 1/2 
cups half-and-half

large egg yolks

 tablespoons unsalted butter

1 1/2 
teaspoons coconut extract

1/2 cup toasted coconut


1. Microwave figs, rum, and water in covered bowl until steaming, about 1 minute. Let sit until figs are softened and liquid has been absorbed, about 5 minutes. Set aside to cool.

2. Combine the sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in the half and half and then the yolks. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat.

3. Strain the pudding through a fine-mesh strainer into a bowl, scrapping the inside of the strainer with a rubber spatula to pass the pudding through. Stir the butter and coconut extract into the pudding until the butter is melted. Fold reserved figs into the custard. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set, about 3 hours.

4. Serve garnishing with toasted coconut.

Cooks Country Logo
Valley Fig Growers is a proud sponsor of Cook's Country TV.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 459
  • % Calories from Fat 48%
  • Fat 25
  • Cholesterol 162
  • Protein 7
  • Carbohydrates 55
  • Fiber 4
  • Iron 1
  • Sodium 115
  • Calcium 203
  • Potassium 400