Coconut Cream Pudding With Ginger Crust - cooking recipe

Ingredients

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

Preparation

Melt butter over low heat and stir in ginger and vanilla wafers.
Reserve 3 tsps of crumb mixture.
Press remainder in a 9 inch pie plate and chill while pudding is being made.
Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
Remove from heat and stir in vanilla and coconut.
Transfer to a metal bowl set in a larger bowl of ice and water.
Stir until completely cooled and pour into crust.
Sprinkle reserved crumbs over.
Chill for 20 minutes before serving (pudding will be soft).