This Coconut Milk Pudding is an easy, rich and delicious dessert made with coconut milk as the main ingredient. The recipe can be adapted to be vegan or dairy-free!
Toast the coconut in a skillet over medium heat until golden brown.
½ cup sweetened coconut
In a medium bowl, whisk the egg, milk and coconut milk until combined. Then pour the mixture into a saucepan.
1 cup coconut milk, 1 cup whole milk, 1 egg
Stir in cornstarch, sugar, and salt and cook for 5-6 minutes over medium heat or until the mixture thickens (whisking constantly).
3 tablespoon white sugar, 2 tablespoon cornstarch, pinch of salt
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.
1 tablespoon butter, 1 teaspoon vanilla extract
Notes
Can I Make This Recipe Vegan? Yes! Absolutely. Just skip the egg and then use vegan butter and plant-based milk like soy milk or almond milk.