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Kiwi Pudding

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Kiwi Pudding is a smooth, creamy dessert that highlights the bright, tropical flavor of fresh kiwifruit with a silky texture and refreshing sweet-tart taste. It’s an elegant make-ahead treat that’s perfect for warm-weather desserts, family gatherings, or special occasions.

Ingredients

  • 4 fresh ripe kiwis, peeled and chopped
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 1–2 drops green food coloring (optional)
  • Fresh kiwi slices, for garnish
  • Whipped cream, for garnish
  • Mint leaves, for garnish
  • Toasted coconut flakes (optional)

Instructions

  1. Peel and chop the kiwis, then blend them into a smooth puree. Set aside.
  2. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  3. Gradually whisk in the milk and heavy cream until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
  5. In a separate bowl, whisk the egg yolks.
  6. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
  7. Pour the tempered egg mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until thick and silky.
  8. Remove from the heat and stir in the vanilla extract and lemon juice.
  9. Cool the pudding base for about 10 minutes, then gently fold in the kiwi puree. Add green food coloring if desired.
  10. Divide the pudding among serving dishes, cover the surface with plastic wrap, and refrigerate for at least 3 hours.
  11. Garnish with fresh kiwi slices, whipped cream, mint leaves, or toasted coconut before serving.

Notes

  • Fold the kiwi puree into the pudding after cooking to help preserve its fresh flavor and texture.
  • Use coconut milk and a dairy-free cream alternative for a dairy-free variation.
  • Add strawberries, banana, or lime zest for delicious flavor variations.
  • Increase the cornstarch slightly and omit the egg yolks for an egg-free version.
  • Store covered in the refrigerator for up to 3 days.
  • Keep plastic wrap directly on the pudding surface to prevent a skin from forming.
  • Serve chilled with cookies, sponge cake, or fresh fruit.

Nutrition

Find it online: https://thefamilycooking.com/kiwi-pudding/