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#IngredientShowdown: How to make Coconut Pudding Pies

This month, we’re bringing you how-to videos with easy and unique recipes from top tastemakers – featuring artisanal ingredients direct from The Fare Trade.  

Finally, we have Nastassia from Let Me Eat Cake using April’s Featured Product – The Jam Stand’s Drunken Monkey Jam - to create practically perfect Coconut Pudding Pies.


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Coconut Pudding


2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 tablespoons coconut extract

2 1/2 cups milk

4 large egg yolks

2 tablespoons unsalted butter, cut into pieces

½ cup toasted coconut flakes


  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  2. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and coconut extract into hot pudding.
  3. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours.
  4. In a saucepan heat sweetened coconut flakes until they begin to brown and become fragrant. Take off heat immediately they will burn.


Graham crust


6 1/2 ounces graham crackers (12 crackers), finely ground

2 1/2 ounces (5 tablespoons) unsalted butter, melted

1/4 cup sugar

1/8 teaspoon salt


  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  2. Firmly press crumb mixture into bottom and up sides of dish. Place individual dishes onto a sheet pan. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
  3. To make pudding pie, layer pudding in dish on top of graham crust to fill about ¾ of a small weck jar. Top with Drunken Monkey Banana Lime Jam ¼ inch thick or to your liking. *Optional - top with fresh whipped cream, toasted coconut and fresh lime zest. Eat. Enjoy.


Let Me Eat Cake/ @Letmeeatcake on Twitter/Instagram


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