The first time I made coconut pudding, it was for a summer potluck, where everyone was bringing their favorite dishes. I wanted something light, refreshing, and a little bit tropical—something that would stand out among the usual desserts. That’s when coconut pudding came to mind.
With its silky-smooth texture and delicate sweetness, it turned out to be the perfect choice. The rich coconut milk gives it a creamy consistency, while a hint of vanilla adds warmth and depth. Each spoonful feels like a mini vacation, transporting you to a sun-soaked beach, even if you’re just enjoying it on your back porch.
What makes this recipe truly special is the balance of flavors and textures. The pudding itself is luxuriously smooth, with a gentle coconut flavor that’s not too overpowering. I like to top it with toasted coconut flakes for a bit of crunch and a subtle, nutty aroma. It’s a dessert that’s elegant in its simplicity, yet versatile enough to dress up for any occasion.
Pair it with slightly sweet, crumbly Honey Butter Biscuits for a dessert duo that’s sure to impress.
Why You Will Love This Recipe?
- Light and Refreshing: Perfect for warm weather, this pudding is a cool, creamy treat that never feels heavy.
- Simple Ingredients: With just a few pantry staples, you can create a dessert that tastes like it took hours to prepare.
- Versatile Toppings: Whether you add fresh fruit, nuts, or just a sprinkle of cinnamon, there’s no wrong way to enjoy this pudding.
Overview: How To Make Coconut Pudding?
Step 1: Mix Ingredients
In a medium saucepan over medium heat, whisk together coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract.
Step 2: Cook Until Thickened
Continue whisking the mixture constantly until it thickens, about 4 to 7 minutes.
Step 3: Chill and Serve
Divide the pudding into individual dishes and refrigerate for at least 15 to 20 minutes before serving.
Coconut Pudding
Equipment
- Medium saucepan
- Whisk
Ingredients
- 1 tsp coconut extract
- 2 cups coconut milk
- 2 egg yolks
- â…“ cups white sugar
- 2 tbsp cornstarch
- 2 tbsp butter
Instructions
- In a medium saucepan over medium heat, combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract.
- Cook the mixture, whisking constantly, until it thickens, which should take about 4 to 7 minutes.
- Divide the pudding into individual serving dishes and refrigerate for at least 15 to 20 minutes before serving.
Notes
- Ensure the cornstarch is fully dissolved in the coconut milk before heating to avoid lumps. A smooth mixture will result in a creamier pudding.
- For an extra depth of flavor, toast the coconut flakes lightly before using them as a garnish.Â
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 382 kcal |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Vitamin C | 1 mg |
| Iron | 4 mg |
| Sugar | 17 g |
| Calcium | 33 mg |
What to Serve With Coconut Pudding?
- Salty Marshmallow Banana Bread
- Cookie Cups
- Peanut Clusters
- Fruit Salad With Whipped Cream
- Soft Almond Sugar Cookies
Can I use canned coconut milk for coconut pudding?
Yes, canned coconut milk is commonly used to make coconut pudding. It provides a rich and creamy texture. For best results, use full-fat coconut milk.
What is coconut pudding?
Coconut pudding is a creamy, tropical dessert made from coconut milk, sugar, and a thickening agent like cornstarch or agar-agar. It is known for its rich coconut flavor and smooth texture.
Can I add more flavors to this recipe?
Yes, you can add various flavors to coconut pudding to customize it to your taste. Some popular variations include adding vanilla extract, lime zest, mango puree, or pandan essence.