Coconut Pudding (Made with Coconut Milk)
This easy Coconut Milk Pudding is rich, silky, and full of coconut flavor. It’s a simple dessert that also happens to be dairy-free, thanks to its coconut base—but that’s really just a bonus. The real appeal is in the texture and flavor: thickened with eggs and cornstarch, it’s smooth and luscious, with a bit of shredded coconut stirred in at the end for subtle texture and chew.
- Prep Time: 00:05
- Cook Time: 00:10
- Total Time: 15 minutes
- Yield: 00:15, plus chilling time
- Category: Dessert
Ingredients
- 1 (11.2-ounce) can sweetened condensed coconut milk
- 2 large eggs
- 1/4 cup (40 grams) cornstarch
- Big pinch coarse kosher salt
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 (13.5-ounce) can coconut cream (see note)
- 1/3 cup (30 grams) unsweetened shredded coconut (see note)
- 2 tablespoons (30 grams) unrefined coconut oil
- 1 teaspoon vanilla extract
Instructions
- Set a fine-mesh strainer over a medium bowl and set aside.
- Add the sweetened condensed coconut milk, eggs, cornstarch, and salt to a medium pot and whisk together until no lumps remain. Add in the coconut milk and coconut cream and stir to combine.
- Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a rubber spatula to scrape up any thickened pudding in the edges of the pan, until the pudding has fully thickened and large bubbles are forming and popping, about 8 minutes.
- Remove from the heat and immediately pour the coconut pudding through the fine-mesh strainer into the bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of egg.
- Whisk the shredded coconut, coconut oil, and vanilla into the pudding until fully combined.
- Pour the pudding into individual serving vessels, if desired, or one large serving bowl. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming (or if you don’t care about the thickened crust forming, skip this). Let cool to room temperature before chilling in the refrigerator for at least 4 hours, but preferably overnight.
Notes
Have some questions about any of the ingredients listed? See the above section titled “Ingredients Needed” in the article about the recipe.
There are many types of dried coconut, but unsweetened fine shredded coconut is best for controlling sweetness and keeping the ingredient list simple. However, sweetened coconut can be used if a sweeter result is preferred.
Cream of coconut is a sweetened product often used in cocktails, and it's not the same as the coconut cream called for in this recipe. Using cream of coconut will alter both the texture and sweetness of the pudding, so it's not recommended here.
Can this pudding be used as the filling for a coconut cream pie? Yes, it can! Because so many coconut milk products are used here, in order for it to set fully as a pie, increase the eggs from 2 to 3. Directly after making the pudding, transfer it to a prepared pie crust and let it cool and set up. See this recipe for a more traditional Coconut Cream Pie recipe.
Find it online: https://everydaypie.com/coconut-milk-pudding/