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3 Shark Week Recipes

Cayla Gallagher

Take a shark-sized bite out of our no-bake Shark Pool Cheesecake, Shark Fin Coconut Pudding, and Shark Truffles!

Recipe

Ingredients

  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • pinch salt
  • ½ cup heavy cream
  • 2 large egg yolks
  • 1 ½ cups coconut cream
  • 1/2 tsp vanilla extract
  • ½ tsp coconut extract
  • 2 tbsp unsalted butter
  • blue food coloring
  • Black candy melts, melted
  • Whipped cream

Let's get Cooking...

  1. Pour the sugar, cornstarch and salt into a pot. Whisk to combine. Add the egg yolks and heavy cream and whisk until well combined. Add the coconut cream and mix well.
  2. Set the pot to medium-high heat and whisk constantly for 5-10 minutes, until the mixture has thickened and is bubbling.
  3. Pour the pudding through a sieve, then add the vanilla extract, coconut extract and butter, whisking until well combined.
  4. Press a sheet of plastic wrap onto the surface of the pudding and place in the fridge until chilled, about 3 hours.
  5. Divide the pudding into 3 bowls. Dye one bowl light blue and one bowl dark blue.
  6. Dollop the black candy melts onto a plate lined with parchment paper, creating shark fins. Transfer the tray to the freezer until the candy melts have fully set, about 10 minutes.
  7. Place all 3 colors of pudding in piping bags fitted with round tips. Pipe a dark blue layer, light blue layer, then white layer into tall glasses. Top with some whipped cream and a shark fin chocolate. Enjoy!