Creamy coconut milk pudding
Here’s a simple, silky Creamy Coconut Milk Pudding recipe—rich, dairy-free, and lightly tropical 🥥
Creamy Coconut Milk Pudding
Ingredients
- 2 cups full-fat coconut milk (well shaken)
- 3 tbsp sugar (adjust to taste)
- 3 tbsp cornstarch
- Pinch of salt
- 1 tsp vanilla extract
Optional: ½ tsp coconut extract for extra flavor
Instructions
- Mix the slurry
In a small bowl, whisk cornstarch with ¼ cup coconut milk until smooth. - Heat the milk
In a saucepan, combine remaining coconut milk, sugar, and salt.
Heat over medium, stirring frequently, until hot but not boiling. - Thicken
Slowly whisk in the cornstarch slurry.
Continue cooking, stirring constantly, until thick and glossy (3–5 minutes). - Finish
Remove from heat and stir in vanilla (and coconut extract if using). - Chill
Pour into serving dishes.
Press plastic wrap directly on the surface to prevent skin.
Chill 2–3 hours until set.
Optional Toppings
- Toasted coconut flakes
- Mango or pineapple chunks
- Dark chocolate shavings
- Lime zest
- Crushed cookies or graham crackers
Tips
- Use full-fat coconut milk for best creaminess
- For extra richness, replace ½ cup coconut milk with coconut cream
- Sweeten with honey or maple syrup instead of sugar if preferred
Want a vegan chocolate coconut pudding, no-cook version, or Thai-inspired coconut pandan pudding?
