This homemade Coconut Milk Pudding is an easy, classic and old-fashioned dessert made with coconut milk as the main ingredient. This pudding is creamy, rich and delicious.
Each serving of the luscious dish screams perfection, as the texture and taste are everything you could ever hope for. It has a tropical mild sweetness and nutty flavor that was all given by the coconut.
These mild tastes are only enhanced by the silky smooth and creamy texture thanks to all the cream from coconut and the additional milk. You will really have to try this for yourself to see just how flavorful it is.
You can serve this excellent dish for your dessert at any mealtime! The wonderful tropical taste that the coconut has imparted to this recipe is the perfect one to end your meal with. Be ready though, because anyone who gets to taste this dish is never satisfied with just one serving! It is just so irresistible that a call for a second serving cannot be denied. With its mild flavor and ideal texture, you can make a great afternoon snack out of this dish as well!
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Why Does This Recipe Work?
There are countless reasons why you have to try this recipe at home. Convenience, taste, and texture are just among the reasons why you gotta run to your kitchen and gather all the ingredients for this recipe. Here are some of the things that make this dish a superb one:
- You don't have to use any fancy kitchen appliances just to perfect this recipe at home. A simple skillet, bowl, and whisk are already enough to create a creamy texture out of all the ingredients within this recipe.
- A light and creamy dessert idea that anyone can enjoy.
- This dish can easily be adjusted to your liking. Adding more ingredients to make it more flavorful is easy to do. Doubling the recipe is never a problem either.
- This quick coconut milk dessert can be made 1-2 days ahead of time.
- This a budget-friendly recipe that you can make even when you are on a tight budget. The fact that you can make a good dessert out of a small amount of money is already a great reason to make this recipe.
- Can be adjusted to match your vegan or keto diet by swapping some ingredients.
- This luscious dessert is made with minimal ingredients.
- Easy dessert to serve after a family dinner
- Healthier than the traditional pudding and flavorful.
What's in This Coconut Milk Pudding Recipe?
Shredded Coconut. The coconut will be toasted to perfection to be topped on this dish. It will give fresh tropical nutty sweetness to your dish, so never forget this one. You can also use coconut flakes.
Full Fat Coconut Milk. The base cream for this recipe is coconut milk. With its typical tropical taste and aroma, it sure is going to make this recipe extra flavorful.
Milk. The coconut milk is already filled with so much flavor, however, it may not be enough to make this recipe as creamy as we would like it to be. Hence, additional milk is needed to be added to ensure a fuller, thicker, and creamier texture for this dish.
Cornstarch. To assist the coconut milk and milk to attain the best texture out of this dish, we should add cornstarch for a thicker consistency than a pudding should have. You will need to add a tablespoon of cornstarch for each cup of milk.
Granulated Sugar. Let us sweeten this dish by adding granulated sugar to the mixture. Once granulated sugar dissolves, it will also add to the texture of the dish.
Eggs. Eggs are known to be a pudding staple ingredient, this is because it adds so much texture as a thickener for this any pudding recipe. Let us add eggs to this particular dish as well to have more thickener in the mixture. Use room temperature eggs.
Butter. Butter will give the silky, smooth, and delectable texture to this recipe so never forget to add some.
Vanilla Extract. To enhance all the flavors present in the mixture, make sure that a few drops of the vanilla extract have been added. You can add instead lemon or orange zest.
How To Make Coconut Milk Pudding - Step By Step
One: Toast the coconut in a skillet over medium heat for a couple of minutes until golden brown.
Two: In a large bowl, whisk the egg until fluffy; add the milk and coconut milk, then whisk again until combined. Then pour the egg mixture into a medium saucepan.
Three: Stir in cornstarch, sugar, and salt and cook for 5-6 minutes over medium heat or until the mixture thickens (whisking constantly).
Four: Turn off the heat and stir in the butter and vanilla extract. Divide the pudding between 4 serving dishes or small cups, sprinkle the toasted coconut on top of the pudding and then put it in the fridge.
Top Tips!
- As the mixture is cooking in the pot, make sure that you never cease to stir constantly so that the mixture will not stick to the bottom of the pot. Stirring constantly will also help thicken and cream the mixture.
- Thickening this dish can be tricky, but the only way to do it perfectly is to be mindful of the amount of cornstarch that is being added. Too much cornstarch will result in a hard texture with a bitter taste.
- A whisk is the tool of choice. By constantly stirring the mixture with the whisk, you can avoid the formation of lumps. There should never be any dry ingredients like cornstarch visible in a smooth pudding.
- If you like, you you mat press waxed paper or plastic wrap onto chilled pudding to prevent a film from forming.
- You have to resist the urge to devour this pudding after cooking because you still have to let it chill in the fridge. You need to wait for a few hours until it is thoroughly chilled and all the flavors have already settled. It is the only way to ensure a flavorful pudding.
- Top your homemade coconut milk pudding with fresh fruits or nuts of your choice.
- If you use salted butter, skip the pinch of salt.
- To make this pudding extra creamy, mix 2-3 tablespoons of coconut cream with the coconut milk.
Recipe Variations
- If you wish to make the creamiest version of this recipe, you need to swap the regular milk with evaporated milk. The combination of evaporated milk, coconut milk, and the thickening present in this recipe will make your pudding so creamy in taste and texture.
- Be generous with the toppings for this recipe. The toasted coconut will taste better with crushed almonds or peanuts!
- Add a few drops of coconut extract to intensify the coconut flavor.
- Arrowroot powder is a good substitute for cornstarch as a thickening agent.
- If you have a sweet tooth, you may add more granulated sugar, brown sugar or maple syrup.
- You can make coconut chocolate pudding by adding 1-2 tablespoons of cocoa powder to the milk.
- Make this recipe dairy free by substituting milk with more coconut milk or any other dairy-free milk, and replace butter with coconut oil.
Serving Suggestions
A soft and delicious cookies will pair well with your smooth and creamy Coconut Milk Pudding. You may also serve your pudding alongside a chocolate cake because both have a delicate texture but with a desirable taste of mild sweetness.
Storage
To store: This dish can be chilled in the fridge for up to three days. Freezing is not advisable.
Recipe FAQs
Yes! Absolutely. Just forgo the eggs and then use vegan butter and plant-based milk like soy milk or almond milk.
You can always buy quality coconut in the grocery stores near you. But if you wish to buy fresh ones, you can find some farms that offer coconuts fresh from trees.
To get a creamy coconut pudding, you have to use milk.
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Recipe
Coconut Milk Pudding
Ingredients
- ½ cup sweetened coconut , toasted
- 1 cup coconut milk
- 1 cup whole milk
- 3 tablespoon white sugar
- 2 tablespoon cornstarch
- 1 egg
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Toast the coconut in a skillet over medium heat until golden brown.
- In a medium bowl, whisk the egg until fluffy; add the milk and coconut milk, then whisk again until combined. Then pour the mixture into a saucepan.
- Stir in cornstarch, sugar, and salt and cook for 5-6 minutes over medium heat or until the mixture thickens (whisking constantly).
- Turn off the heat and stir in the butter and vanilla extract. Divide the pudding between 4 serving dishes, top with toasted coconut and then put in the fridge.
Notes
- As the mixture is cooking in the pot, make sure that you never cease to stir constantly so that the mixture will not stick to the bottom of the pot. Stirring constantly will also help thicken and cream the mixture.
- Thickening this dish can be tricky, but the only way to do it perfectly is to be mindful of the amount of cornstarch that is being added. Too much cornstarch will result in a hard texture with a bitter taste.
- A whisk is the tool of choice. By constantly stirring the mixture with the whisk, you can avoid the formation of lumps. There should never be any dry ingredients like cornstarch visible in a smooth pudding.
- If you like, you you mat press waxed paper or plastic wrap onto chilled pudding to prevent a film from forming.
- You have to resist the urge to devour this pudding after cooking because you still have to let it chill in the fridge. You need to wait for a few hours until it is thoroughly chilled and all the flavors have already settled. It is the only way to ensure a flavorful pudding.
- Top your homemade coconut milk pudding with fresh fruits or nuts of your choice.
- If you use salted butter, skip the pinch of salt.
- To make this pudding extra creamy, mix 2-3 tablespoons of coconut cream with the coconut milk.
Variations
- If you wish to make the creamiest version of this recipe, you need to swap the regular milk with evaporated milk. The combination of evaporated milk, coconut milk, and the thickening present in this recipe will make your pudding so creamy in taste and texture.
- Be generous with the toppings for this recipe. The toasted coconut will taste better with crushed almonds or peanuts!
- Add a few drops of coconut extract to intensify the coconut flavor.
- Arrowroot powder is a good substitute for cornstarch as a thickening agent.
- If you have a sweet tooth, you may add more granulated sugar, brown sugar or maple syrup.
- You can make coconut chocolate pudding by adding 1-2 tablespoons of cocoa powder to the milk.
- Make this recipe dairy free by substituting milk with more coconut milk or any other dairy-free milk, and replace butter with coconut oil.
Caroline
Creamy and so tasty, we like it cold, and I top it with any fresh fruits I have in the fridge.
Nancy
I like to add a few drops of rose water or orange extract to the milk.