Coconut pudding is a silky, lightly sweet custard that tastes like a tropical hug in a bowl. I make a simple stovetop version that sets quickly and keeps that fresh coconut flavor without fuss. While testing this, I often compare textures to other puddings like creamy quinoa pudding to dial in creaminess and sweetness.
Why Make This Recipe
- It’s quick: about 20–30 minutes from start to finish, great for last-minute desserts.
- Flavor-forward: coconut milk gives natural richness and a fragrant aroma without heavy cream.
- Flexible: easy to adapt for dairy-free or less-sweet diets.
- Crowd-pleaser: smooth texture appeals to kids and adults alike, perfect for potlucks.
- Personal insight: I love this recipe because it reliably yields a silky texture every time—even on busy weeknights.
Recipe Overview
Prep time: 5 minutes.
Cook time: 10–15 minutes.
Total time: 20–25 minutes plus chilling time (about 2 hours).
Servings: 6 (about 1/2 cup each).
Difficulty: Easy.
Method: Stovetop thickened pudding using a cornstarch slurry and gentle simmering, then chilled to set. This method avoids eggs and produces a smooth, scoopable pudding.
My Experience Making This Recipe
I tested this pudding multiple times to balance coconut flavor without being overly sweet. I adjusted cornstarch ratios and chilling time until the pudding set firm but still spoonable. The biggest discovery was that a quick blast of vanilla and lime zest brightens the coconut beautifully.
How to Make Coconut Pudding
Start by whisking dry ingredients (sugar, cornstarch, salt) in a medium saucepan. Gradually whisk in cold coconut milk (use full-fat for richness) and 1/2 cup cold whole milk or a dairy-free alternative to make a smooth slurry. Heat over medium, stirring constantly until the mixture thickens and reaches about 180°F (82°C), then simmer 1–2 minutes while whisking; remove from heat and stir in vanilla and toasted coconut if using. Pour into ramekins, press plastic wrap onto the surface to prevent skin, and chill at least 2 hours.
Expert Tips for Success
- Make a true slurry: mix cornstarch with the cold liquid first to avoid lumps when heating.
- Use full-fat coconut milk (about 13–14 oz can) for the best mouthfeel; light cans often taste thin.
- Heat gently and whisk constantly — hit 180°F (82°C) on a digital thermometer to fully activate the starch.
- Strain the pudding through a fine-mesh sieve into your serving dish for ultra-smooth texture.
- Toast shredded coconut in a 350°F (175°C) oven 5–7 minutes for garnish to add crunch and aroma.
How to Serve Coconut Pudding
- Serve chilled with a sprinkle of toasted shredded coconut and a few fresh mango cubes for color.
- Spoon over shortbread cookies or pair with banana pudding cheesecake bites for a dessert platter.
- Dress it up for dinner parties in martini glasses and top with lime zest and a mint sprig.
- Use as a filling for tart shells or layer with cookie crumbs to echo a chocolate pudding dirt cake style presentation.
Storage and Reheating Guide
Refrigerate pudding in an airtight container or covered ramekins for up to 4 days; pressing plastic wrap onto the surface prevents a skin. Freezing is not recommended for best texture, but you can freeze for up to 1 month — expect some separation on thawing; revive by gently whisking and chilling. To reheat, warm gently over low heat while whisking and add 1–2 tablespoons milk to restore creaminess; heat only to warm (around 120–140°F / 49–60°C) to avoid breaking texture.
Recipe Variations
- Dairy-free: replace whole milk with almond or oat milk and use full-fat canned coconut milk — still thickens well with cornstarch.
- Custard-style (egg): whisk 2 egg yolks with sugar and temper with hot coconut mixture, then cook to 170–175°F (77–80°C) for a silkier, richer custard.
- Mango-coconut pudding: fold in 1/2 cup mango purée after cooling slightly for a fruity twist.
- Less-sweet/low-sugar: reduce sugar by 25% and boost vanilla or lime zest to maintain flavor.
Nutritional Highlights
Coconut milk provides medium-chain triglycerides (MCTs) which some people find a satisfying energy source. Watch portions: full-fat coconut milk and sugar increase calories — a 1/2-cup serving is a reasonable portion. Allergen note: contains coconut (a tree nut in some labeling systems) and may contain dairy if you use milk; swap for non-dairy milk to avoid milk allergens.
Troubleshooting Common Issues
If the pudding is lumpy, it likely had undissolved cornstarch — whisk vigorously and strain through a fine sieve; next time make a cold slurry first. If it’s too thin, you may not have cooked long enough; return to low heat and simmer while whisking until it reaches 180°F and thickens. If a skin forms on top, press plastic wrap directly onto the surface while cooling to prevent it.
Frequently Asked Questions
Q1: Can I use arrowroot instead of cornstarch?
A1: Yes. Use a 1:1 substitution, but cook at a slightly lower temperature and avoid prolonged boiling — arrowroot thickens and clarifies faster.
Q2: How can I make this less sweet without losing texture?
A2: Reduce sugar by up to 25% and add a pinch of salt plus 1/2 teaspoon lime or lemon zest to enhance perceived sweetness without sugar.
Q3: Will this pudding set without chilling?
A3: It will thicken as it cools, but chilling for at least 2 hours finishes the set and improves texture; refrigeration also firms it so you can unmold or layer it.
Q4: Can I bake this in ramekins like a custard?
A4: If using an egg-based custard version, yes — bake in a water bath at 325°F (165°C) until set, about 25–35 minutes depending on ramekin size. For cornstarch versions, stovetop thickening is best.
Conclusion
For another reliable take on coconut pudding and additional tips, see this version at Homemade Coconut Pudding – Tornadough Alli.
Coconut Pudding
- Total Time: 25 minutes plus chilling time
- Yield: 6 servings (about 1/2 cup each) 1x
- Diet: Dairy-Free, Gluten-Free
Description
A silky, lightly sweet custard that tastes like a tropical hug in a bowl, made simply on the stovetop.
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 13–14 oz can full-fat coconut milk
- 1/2 cup cold whole milk or dairy-free alternative
- 1 teaspoon vanilla extract
- 1/2 cup toasted shredded coconut (optional)
Instructions
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Gradually whisk in cold coconut milk and cold whole milk until smooth.
- Heat over medium, stirring constantly until thickens and reaches about 180°F (82°C).
- Simmer for 1–2 minutes while whisking, then remove from heat.
- Stir in vanilla and toasted coconut if using.
- Pour into ramekins, press plastic wrap onto the surface, and chill for at least 2 hours.
Notes
Make a true slurry to avoid lumps; use full-fat coconut milk for best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg