1. Whisk together the milk and egg yolks. Set aside.
2. In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of kosher salt. Add the butter and the vanilla.
3. Place the saucepan over medium heat. Whisking, add the a2 Milk™ 1/2 cup at a time as the mixture comes to a simmer (do not boil). Just as it begins to thicken, remove the pan from the heat. Place the pan on a cold burner or a trivet and whisk constantly until the pudding is fully thickened.
4. Pour the pudding through a strainer into a mixing bowl. Place parchment paper directly on top of the pudding to avoid a skin. Chill for 2 hours or overnight.
5. Incorporate the pudding and the whipped coconut topping.
6. To make the ganache, place the dark chocolate in a heat-proof bowl. Heat the milk to 180 degrees (steaming but not simmering) and pour over the chocolate. Allow it to rest and melt without stirring, 5 minutes.
7. Line the bottom of an 8x8” baking pan with graham crackers, breaking as needed to form an even layer.
8. Spoon 1/2 of the pudding mixture on top of the graham crackers and spread with a spatula. Repeat to make 3 layers, ending with graham on top.
9. Whisk the chocolate and hot milk until smooth. Pour over the top of the cake.
10. Sprinkle the surface of the cake with shredded coconut (if using). Cover and chill for 20 minutes before cutting and serving.
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Directions
1. Whisk together the milk and egg yolks. Set aside.
2. In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of kosher salt. Add the butter and the vanilla.
3. Place the saucepan over medium heat. Whisking, add the a2 Milk™ 1/2 cup at a time as the mixture comes to a simmer (do not boil). Just as it begins to thicken, remove the pan from the heat. Place the pan on a cold burner or a trivet and whisk constantly until the pudding is fully thickened.
4. Pour the pudding through a strainer into a mixing bowl. Place parchment paper directly on top of the pudding to avoid a skin. Chill for 2 hours or overnight.
5. Incorporate the pudding and the whipped coconut topping.
6. To make the ganache, place the dark chocolate in a heat-proof bowl. Heat the milk to 180 degrees (steaming but not simmering) and pour over the chocolate. Allow it to rest and melt without stirring, 5 minutes.
7. Line the bottom of an 8x8” baking pan with graham crackers, breaking as needed to form an even layer.
8. Spoon 1/2 of the pudding mixture on top of the graham crackers and spread with a spatula. Repeat to make 3 layers, ending with graham on top.
9. Whisk the chocolate and hot milk until smooth. Pour over the top of the cake.
10. Sprinkle the surface of the cake with shredded coconut (if using). Cover and chill for 20 minutes before cutting and serving.
