This coconut pudding is creamy, coconut-forward, and set to a silky finish that feels like a tropical hug in a spoon. I’ve made it several times, tweaking the cornstarch ratio and chilling time to get a reliably smooth texture. If you like a dessert similar to the silky Asian coconut pudding, you’ll appreciate how simple this version is.
Why Make This Recipe
- It delivers bright coconut flavor without exotic ingredients — just coconut milk, milk, sugar, and cornstarch.
- The texture is rich yet light, perfect for warm-weather desserts or after a heavy meal.
- It’s quick to cook on the stovetop and can be made ahead, saving time for guests.
- This pudding pairs well with fruit or baked goods, and it’s naturally gluten-free if you use gluten-free cornstarch.
- Personal insight: I love making this because it comes together in one pan and nearly everyone asks for seconds — the ease and crowd-pleasing result keep me coming back, especially when I want a simple, elegant dessert that pairs with savory dishes like creamy sauces inspired by creamy coconut sauces.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10 minutes (active) + 2 hours chilling
- Total time: about 2 hours 20 minutes (includes chilling)
- Servings: 6 (about 1/2 cup each)
- Difficulty: Easy–Medium
- Method: Stovetop thickening with a cornstarch slurry and gentle tempering of egg yolks, finished in ramekins and chilled.
My Experience Making This Recipe
I tested this recipe across several runs, adjusting starch and egg yolk ratios to avoid graininess. I learned that low, steady heat and a final strain are the two most important steps for a silky result. Tempering the yolks and using an instant-read thermometer made the biggest difference.
How to Make Coconut Pudding
Start by whisking 1/3 cup cornstarch with 1/4 cup cold whole milk to make a smooth slurry. In a medium saucepan combine 2 (13.5 oz) cans full-fat coconut milk (about 540 ml), 1 cup whole milk (240 ml), 1/2 cup granulated sugar (100 g), and 1/4 tsp kosher salt; warm over medium until steam and small bubbles appear at the edge (about 175–180°F / 79–82°C). Whisk 2 large egg yolks in a bowl, temper them with 2–3 tbsp of the hot coconut mixture, then return the yolk mixture to the pan and add the slurry. Cook, whisking constantly, until the mixture thickly coats the back of a spoon and reaches 175–180°F (about 3–5 minutes). Remove from heat, stir in 1 tsp vanilla and 2 tbsp unsalted butter for sheen, strain through a fine-mesh sieve into a bowl, then portion into ramekins and chill at least 2 hours to set.
Expert Tips for Success
- Use full‑fat coconut milk or coconut cream for best mouthfeel; light coconut milk yields a thin result. I prefer cans labeled “full fat” or “cream.”
- Whisk constantly over medium-low heat and use an instant‑read thermometer to hit 175–180°F (79–82°C); avoid boiling to prevent flavor loss and separation.
- Always make a slurry with cold milk before adding starch to prevent lumps, and strain the finished pudding through a fine-mesh sieve for a silky finish. See how simple pudding-based treats come together in recipes like these pudding bites.
- Temper egg yolks slowly: add hot liquid in a thin stream while whisking to prevent curdling. If you prefer no eggs, increase cornstarch slightly and cook a bit longer.
- Chill uncovered until warm, then cover with plastic wrap pressed to the surface to avoid a skin forming; ramekins chill faster and more evenly.
How to Serve Coconut Pudding
- Top with toasted shredded coconut, a sprinkle of lime zest, or a few fresh mango slices for contrast.
- Serve with shortbread cookies, almond biscotti or light sponge for texture contrast; the pudding pairs playfully with other pudding desserts like a fun chocolate pudding dirt cake at themed parties.
- For a dinner party, serve in chilled glass cups and garnish with candied ginger and a mint sprig.
- Make individual portions for potlucks or scale up in a shallow baking dish for family-style dessert.
Storage and Reheating Guide
Refrigeration: Cover puddings with plastic wrap pressed to the surface or store in airtight containers; keep refrigerated up to 4 days.
Freezing: You can freeze pudding in airtight, freezer-safe containers for up to 1 month; thaw overnight in the refrigerator and whisk gently to reincorporate any separated liquid — texture will be slightly looser.
Reheating: Warm gently over low heat while whisking, adding 1–2 tbsp milk if needed to loosen; reheat only until warm (do not boil) to avoid breaking the emulsion. For single servings, microwave in 10–15 second bursts, stirring between until just warmed.
Recipe Variations
- Dairy‑free / Vegan: Omit egg yolks and use 1/2 cup cornstarch plus 3 cups coconut milk or coconut cream; cook until thick and set with agar if you need a firmer texture.
- Tapioca version: Substitute 3/4 cup small pearl tapioca and soak for 30 minutes, then cook until translucent for a chewy, classic texture.
- Citrus coconut: Add 1 tsp lime or orange zest and 1 tbsp juice to the finished pudding for brightness.
- Coconut‑mango layered pudding: Layer chilled coconut pudding with mango puree or compote for a tropical parfait; learn no‑bake layering ideas from other bite-sized desserts like these cheesecake banana-pudding bites.
Nutritional Highlights
- Coconut milk provides medium-chain triglycerides (MCTs) and a rich mouthfeel, but the recipe is calorie- and saturated fat‑dense, so serve in modest portions (about 1/2 cup).
- The recipe is naturally gluten-free when using gluten-free cornstarch, but contains eggs and dairy unless adapted.
- To reduce calories, use lower-fat milk or a light coconut milk, but expect a thinner texture and adjust cornstarch or chilling time accordingly.
Troubleshooting Common Issues
- If the pudding is too thin: continue cooking a few more minutes until it reaches 175–180°F, or whisk in an extra 1–2 teaspoons cornstarch dissolved in cold milk and simmer until thick.
- If eggs scramble: you tempered too quickly — strain the pudding and press through a sieve; next time temper more slowly and keep the heat lower.
- If lumps form: always make a cold slurry and sift cornstarch before using; finish by passing the pudding through a fine sieve for a smooth finish.
Frequently Asked Questions
Q: Can I make this pudding without eggs?
A: Yes. Omit yolks and increase cornstarch to about 1/2 cup (adjust by 1–2 tbsp as needed). Cook slightly longer, whisking constantly until the mixture thickly coats the spoon. Texture will be slightly less custardy but still creamy.
Q: Can I use evaporated milk or heavy cream instead of whole milk?
A: You can substitute evaporated milk for whole milk for a slightly thicker, caramelized flavor, or use half-and-half/heavy cream for more richness. If using cream, reduce butter at the end since cream adds extra fat.
Q: How do I get a super-smooth, silky texture every time?
A: Use full-fat coconut milk, whisk constantly on medium-low heat, strain the finished pudding through a fine-mesh sieve, and chill covered with plastic wrap touching the surface. An instant-read thermometer helps you hit the right temperature window (175–180°F).
Q: Can I make this ahead for a party?
A: Absolutely. Make it up to 2 days in advance, cover the surface with plastic wrap, and refrigerate. Add fresh garnishes just before serving to retain color and crunch.
Conclusion
For a tested, easy coconut pudding that turns out smooth and coconut-forward, this recipe is a reliable go-to; for another home cook’s take and ratio ideas, see Tornadough Alli’s Homemade Coconut Pudding.
Creamy Coconut Pudding
- Total Time: 140 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A silky, coconut-forward pudding that is quick and easy to prepare, making it a perfect tropical dessert.
Ingredients
- 2 (13.5 oz) cans full-fat coconut milk (about 540 ml)
- 1 cup whole milk (240 ml)
- 1/2 cup granulated sugar (100 g)
- 1/4 tsp kosher salt
- 1/3 cup cornstarch
- 1/4 cup cold whole milk
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
- In a bowl, whisk cornstarch with cold whole milk to make a smooth slurry.
- In a medium saucepan, combine coconut milk, whole milk, sugar, and salt; warm over medium heat until steam and small bubbles appear (approximately 175–180°F).
- In a separate bowl, whisk the egg yolks, then temper with hot coconut mixture slowly, and return to the pan.
- Add the cornstarch slurry and cook, whisking constantly, until thickened and reaching 175–180°F (about 3–5 minutes).
- Remove from heat, stir in vanilla and butter, then strain through a fine mesh sieve into a bowl.
- Portion into ramekins and chill for at least 2 hours to set.
Notes
Top with toasted shredded coconut, fresh mango slices, or serve with cookies for texture contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian