Creamy Coconut Pudding for a Delicious Tropical Treat

Coconut pudding is a luscious treat that captures tropical flavors in a quick and easy dessert.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Chilling Time 20

Total Time 37

Servings: 4 cups

Course: Desserts

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

2 cups full-fat canned coconut milk Provides ultimate creaminess and rich coconut flavor
½ cup sugar Adds necessary sweetness; coconut sugar adds tropical flavor
¼ cup cornstarch Acts as a thickening agent; use agar-agar for vegan
2 tablespoons butter Contributes richness; swap with coconut oil for dairy-free
4 pieces egg yolks Ensures creamy texture; silken tofu for vegan version
1 teaspoon coconut extract Intensifies coconut flavor; vanilla extract can be used

For the Garnish

¼ cup toasted coconut flakes Adds crunchy texture; toast lightly for best results
1 cup fresh fruit Seasonal fruits pair beautifully with the pudding

Equipment

medium saucepan
whisk
serving dishes

Method

Step-by-Step Instructions for Coconut Pudding

In a medium saucepan, whisk together coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract over medium heat until frothy and combined, about 2-3 minutes.
Continue cooking the mixture on medium heat, whisking constantly for about 4 to 7 minutes, until it thickens to a custard-like consistency.
Remove the saucepan from heat and pour the pudding into serving dishes. Cool for 10 minutes and then refrigerate for at least 15-20 minutes.
Before serving, top each portion with toasted coconut flakes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 12gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 60mgPotassium: 350mgFiber: 1gSugar: 22gVitamin A: 2IUVitamin C: 1mgCalcium: 4mgIron: 2mg

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Freezes for up to 2 months.

Tried this recipe?

Let us know how it was!