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
- 4 tablespoons (40 grams) cornstarch
- Big pinch salt
- 1 (13.5 ounce) can 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 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 in to combine.
- Cook over medium heat, whisking constantly and occasionally using a spatula to scrape up any thickened pudding from the edges of the pan. Cook until the pudding has thickened completely and large bubbles are forming and popping throughout and in the center, 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 in 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 bowl). Place plastic wrap directly on the surface of the pudding to prevent skin from forming (or if you don’t care about the thickened crust forming, skip this) and let cool at room temperature before chilling in the refrigerator for at least 4 hours, but preferably overnight.
Notes
Use full-fat canned coconut milk with no added ingredients for the creamiest texture. Sweetened condensed coconut milk adds sweetness and deep coconut flavor; if unavailable, regular sweetened condensed milk can be substituted, though the pudding will have less coconut flavor. Canned coconut cream is thicker and richer than coconut milk and boosts flavor; it’s sold next to coconut milk in most grocery stores—if you can’t find it, another can of coconut milk can be used, but don’t substitute cream of coconut, for more information about ingredients and swaps.
Unrefined coconut oil has a more pronounced coconut flavor, which is preferable in this recipe. Do not use liquid coconut oil.
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.
Can this be used to make a coconut cream pie? Yes, it can. In fact, this recipe was developed originally for that use, but I ended up developing a separate recipe for that. Because of the use of so many coconut milk products, in order for it to set fully as a pie, increase the amount of eggs from 2 to 3. Directly after making the pudding, transfer it to a prepared pie crust and let it cool and set up in the pie crust. See this recipe for a more traditional Coconut Cream Pie recipe.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Find it online: https://everydaypie.com/coconut-milk-pudding/