Coconut Pudding Recipe
Southeast Asian · Dessert · 25 min total
A creamy, tropical dessert made with coconut milk and simple ingredients, perfect for a light and refreshing treat.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon vanilla extract
- Optional: toasted coconut flakes for garnish
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in coconut milk and water until smooth.
- Place over medium heat and cook, stirring constantly, until mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat and stir in vanilla extract.
- Pour pudding into serving dishes or a large bowl.
- Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate until chilled and set, at least 2 hours or overnight.
- Garnish with toasted coconut flakes if desired before serving.
Tips
- For a richer flavor, use coconut cream instead of coconut milk.
- Serve with fresh fruit like mango or berries.
- Store leftovers in the refrigerator for up to 3 days.
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