I love a silky coconut pudding that feels like a hug in a bowl — light, fragrant, and just sweet enough. This version uses canned coconut milk, a little whole milk for richness, and cornstarch to create a creamy, set pudding that’s easy enough for weeknights and elegant enough for guests. If you like traditional versions, see the traditional coconut pudding guide for a similar home-style approach.
Why Make This Recipe
- It’s reliably creamy and smooth without baking — perfect when you need a make-ahead dessert.
- Coconut brings medium-chain triglycerides and a tropical aroma that pairs well with fruit and spices.
- The recipe is quick: about 10–15 minutes active cooking and it chills well for parties or meal prep.
- It’s naturally vegetarian and easily adapted to gluten-free or dairy-free diets.
- I love this pudding because it balances coconut flavor without tasting overly sweet or artificial; that balance took a few test batches to perfect.
Recipe Overview
Prep time: 10 minutes.
Cook time: 12 minutes (simmer and thicken).
Total time: 2 hours including chilling.
Servings: 6 (about 3/4 cup each).
Difficulty: Easy.
Method: Stovetop thickening with cornstarch slurry, then chill to set; finish with a light whisk before serving.
My Experience Making This Recipe
I tested this pudding three times to dial in texture and sweetness, adjusting coconut milk ratios and cornstarch by small amounts. The biggest discovery was that a brief whisk off heat prevents graininess and keeps the pudding glossy. I also learned that chilling in shallow ramekins sets faster and gives a smoother surface for garnishes.
How to Make Coconut Pudding
Start by combining 2 cups full-fat canned coconut milk, 1 cup whole milk (or extra coconut milk for dairy-free), and 1/2 cup granulated sugar in a medium saucepan. Whisk 1/4 cup cornstarch with 1/3 cup cold milk to make a smooth slurry, then bring the coconut mixture to a gentle simmer over medium heat (about 180°F). Slowly whisk in the cornstarch slurry, cook for 1–2 minutes until the pudding thickly coats the back of a spoon, then remove from heat, stir in 1 teaspoon pure vanilla extract and a pinch of salt. To prevent a skin, press plastic wrap directly on the surface and chill at least 1.5 hours before serving; a quick whisk before plating restores silkiness.
Expert Tips for Success
- Use full-fat canned coconut milk for body and flavor; cheaper “light” versions often yield a thin pudding.
- Temper your cornstarch slurry and add it slowly while whisking to avoid lumps — a fine-mesh sieve helps catch any remaining bits.
- Cook until you see the mixture reach a glossy, pudding-consistent nappe; this usually happens around 180–190°F.
- Chill in shallow containers for faster, more even setting; ramekins or an 8×8-inch pan both work well.
- If you want a slightly firmer set for slicing, increase cornstarch to 1/3 cup and reduce liquid by 2 tablespoons.
In case you want a creamy cereal-style twist with coconut milk, check out this banana pudding cheesecake for textural inspiration.
How to Serve Coconut Pudding
- Top with toasted shredded coconut and a sprinkle of flaky sea salt to highlight the coconut flavor.
- Serve with fresh mango slices, poached pineapple, or macerated berries for bright contrast.
- Spoon over crumbled shortbread or gingersnap cookies for texture and a dessert-like crunch.
- For a party, pipe into small glasses and garnish with an edible flower or a citrus zest curl.
Storage and Reheating Guide
Refrigerate in airtight containers for up to 4 days; small ramekins with plastic film pressed to the surface prevent a skin. For longer storage, you can freeze in a sealed container for up to 1 month — thaw overnight in the fridge and whisk to restore creaminess. Avoid microwaving frozen-thawed pudding aggressively; instead, warm gently in a double boiler to preserve texture.
Recipe Variations
- Dairy-free: Replace the whole milk with an additional cup of canned coconut milk and use a plant-based cornstarch slurry.
- Lower-sugar: Reduce sugar to 1/3 cup and add a tablespoon of maple syrup or honey after cooking to taste.
- Mango-coconut: Puree 1 cup ripe mango and fold into chilled pudding for a fruity set.
- Coconut custard with banana layers: Layer pudding with sliced bananas and cookie crumbs to echo a banana-pudding cheesecake-style presentation.
Also consider savory pairings inspired by coconut-forward dishes like Thai coconut grilled chicken for a tropical-themed menu.
Nutritional Highlights
Coconut pudding provides quick energy from carbohydrates and medium-chain fats from coconut milk, which some people find easier to digest. It’s vegetarian by default and can be made dairy-free for lactose-intolerant guests. Note: contains coconut (a tree nut by FDA classification) and may include dairy unless you swap whole milk.
Troubleshooting Common Issues
- Lumpy pudding: If cornstarch clumps form, immediately pass the hot mixture through a fine-mesh sieve while whisking; increase whisking speed next time and add the slurry slowly.
- Too thin or runny: Return to low heat and simmer while whisking; if it won’t thicken, mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk in to thicken, cooking 1–2 minutes.
- Skin on top after chilling: Press plastic wrap directly on the surface while still warm or re-whisk gently before serving to reincorporate any skin.
Frequently Asked Questions
Q: Can I substitute arrowroot for cornstarch?
A: Yes — use a 1:1 swap with arrowroot and add it off the heat, as prolonged high heat can weaken arrowroot’s thickening power; it creates a clearer, silkier pudding.
Q: Can I make this pudding ahead for a party?
A: Absolutely — it stores well for 2–3 days refrigerated. For best texture, chill in serving dishes and add garnishes just before serving.
Q: How do I get a glossy finish?
A: Cook to the proper nappe stage (thick enough to coat a spoon) and strain into containers. Pressing plastic wrap to the surface while warm prevents a dull skin and keeps the top glossy.
Q: Is gelatin ever needed?
A: Gelatin isn’t necessary for typical pudding set; cornstarch provides enough structure. Use gelatin if you want a very firm, sliceable custard — bloom 1 teaspoon gelatin in 2 tablespoons cold water and whisk into warm pudding off heat.
Conclusion
For another tested homemade take and step-by-step photos, see Tornadough Alli’s homemade coconut pudding recipe — it’s a helpful visual complement to this guide. Print
Silky Coconut Pudding
- Total Time: 120
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and smooth coconut pudding that is easy to make and perfect for any occasion.
Ingredients
- 2 cups full-fat canned coconut milk
- 1 cup whole milk (or extra coconut milk for dairy-free)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/3 cup cold milk
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
- Combine coconut milk, whole milk, and sugar in a medium saucepan.
- Whisk cornstarch with cold milk to create a smooth slurry.
- Bring the coconut mixture to a gentle simmer over medium heat.
- Slowly whisk in the cornstarch slurry and cook for 1-2 minutes until pudding thickens.
- Remove from heat, stir in vanilla extract and salt.
- Press plastic wrap directly on the surface and chill for at least 1.5 hours before serving.
- Whisk gently before serving to restore silkiness.
Notes
For a firmer pudding, increase cornstarch to 1/3 cup and reduce liquid by 2 tablespoons.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Stovetop thickening
- Cuisine: Asian
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg