Creamy Coconut Pudding Recipe

Prep Time 10 mins
Cook Time 15 mins
Rest Time 2 mins
Total Time 27 mins
Cooking Method:
Cuisine:
Courses:
Cooking Temp: 90  C
Servings: 4
Best Season: Summer
Description

This Creamy Coconut Pudding is a silky-smooth, tropical dessert made with fresh coconut milk, sugar, and a hint of vanilla. It’s naturally dairy-free, light, and refreshing—perfect for hot summer days or when you crave something sweet but not heavy. The pudding sets beautifully, offering a luscious coconut flavor in every spoonful. Whether served warm or chilled, this easy coconut dessert is simple to make yet elegant enough for any occasion.

Ingredients
    For the Pudding Base:
  • 2 cups coconut milk (full-fat for creaminess)
  • 1 cup coconut cream
  • ½ cup sugar (adjust to taste)
  • 3 tbsp cornstarch (or arrowroot powder, for thickening)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup water (to dissolve cornstarch)
    • For Garnish (Optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp chopped fresh mango or pineapple
  • A few mint leaves for freshness
Instructions
    Prepare the Thickening Mixture
  1. 1
    In a small bowl, mix the cornstarch with ¼ cup of water until smooth and lump-free. This will be your thickening slurry—set it aside.
    2. Heat the Coconut Base
  2. 2
    In a medium saucepan, combine coconut milk, coconut cream, sugar, and salt. Place it over medium heat and stir gently until the sugar dissolves completely. Do not let it boil; just warm it until it begins to steam.
    3. Add the Thickener
  3. 3
    Once the coconut mixture is hot, slowly pour in the cornstarch slurry while stirring continuously. Keep whisking to prevent lumps from forming. Continue cooking over medium heat for 5–7 minutes, or until the mixture thickens to a creamy consistency that coats the back of a spoon.
    4. Add Vanilla and Adjust Flavor
  4. 4
    Remove the saucepan from heat. Stir in vanilla extract and taste. You can adjust sweetness here by adding a little more sugar if desired.
    5. Pour and Set the Pudding
  5. 5
    Pour the warm pudding into serving glasses, bowls, or ramekins. Let them cool slightly at room temperature for about 15–20 minutes. Then, cover with plastic wrap (to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully set.
    6. Garnish and Serve
  6. 6
    Before serving, top with toasted coconut flakes, a few pieces of fresh fruit, and mint leaves for color. Serve chilled for the best texture and flavor.
Note
  • Storage: Store leftover pudding in the refrigerator for up to 3 days, covered tightly. Do not freeze, as the texture may separate.
  • Sweetness Variation: You can substitute white sugar with coconut sugar or honey for a deeper flavor.
  • Texture Tips: If you prefer a firmer pudding, increase the cornstarch to 4 tbsp. For a lighter version, use 2 tbsp.
  • Serving Ideas: Pair this pudding with tropical fruits like mango, lychee, or passion fruit for an extra burst of freshness.
Keywords: coconut pudding, easy dessert, dairy-free pudding, tropical dessert, creamy coconut dessert
Read it online: https://petitepanini.com/recipe/creamy-coconut-pudding-recipe/