Description
This Coconut Pudding Recipe is luxuriously creamy, silky, and full of tropical coconut flavor. Made with coconut milk, sugar, and cornstarch, it’s an easy, dairy-free dessert that’s perfect for any occasion — smooth, simple, and absolutely irresistible.
Ingredients
Scale
- 2 cups coconut milk (full-fat for extra creaminess)
- ½ cup sugar (adjust to taste)
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or coconut extract
- Toasted shredded coconut for garnish
- Fresh fruit (mango, pineapple, or berries)
- Chopped nuts or seeds
- Coconut whipped cream
- Honey or maple syrup drizzle
Instructions
- Mix Cornstarch Slurry: In a small bowl, whisk 3 tablespoons cornstarch with ½ cup coconut milk until smooth and lump-free.
- Heat Coconut Milk and Sugar: In a saucepan, combine the remaining coconut milk, sugar, and salt. Heat over medium heat until sugar dissolves and mixture is hot but not boiling.
- Add Slurry: Slowly whisk in the cornstarch mixture, stirring constantly. Continue cooking for 5–7 minutes until the pudding thickens and coats the back of a spoon.
- Add Flavor and Cool: Remove from heat and stir in vanilla or coconut extract. Pour into ramekins and cover with plastic wrap touching the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 2 hours.
- Serve: Top with toasted coconut, fruit, or whipped cream and enjoy chilled.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Stir constantly to avoid lumps.
- Chill at least 2 hours for best results.
- For extra flavor, add lime zest or a splash of coconut extract.
- Store refrigerated for up to 4 days; do not freeze.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 16g
- Sodium: N/A
- Fat: 11g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: N/A