Coconut Milk Pudding

Of all the desserts that have graced my family’s table, none have captured our hearts quite like this Coconut Milk Pudding. The first time I made it, I was simply looking for a light, creamy, and dairy-free treat for a weekend gathering. I never expected it to become an obsession. The moment the first spoonful touched my lips—cool, velvety smooth, with an intoxicatingly pure coconut flavor that transported me straight to a sun-drenched beach—I knew I had found something special. My kids, who are notoriously picky eaters, devoured their portions and immediately asked for seconds. My husband, a man who usually prefers rich chocolate desserts, was captivated by its elegant simplicity. Now, this Coconut Milk Pudding is our go-to for everything from weeknight comfort food to a sophisticated dessert for dinner parties. It’s a recipe that feels both humble and luxurious, a testament to the magic that can happen with just a few simple ingredients. It’s more than just a dessert; it’s a creamy, dreamy escape in a bowl, and I’m so excited to share the foolproof method that will make you fall in love with it, too.

Why This Coconut Milk Pudding Recipe is the Best

Before we dive into the steps, let’s talk about why this specific recipe stands out from the rest. In a world of complex desserts, the beauty of this coconut milk pudding lies in its profound simplicity and flawless results.

• Unbelievably Creamy Texture: The secret lies in using full-fat canned coconut milk and achieving the perfect ratio of liquid to cornstarch. This combination creates a pudding that is thick and luscious without being heavy or gelatinous. It holds its shape beautifully on a spoon but melts a moment after it hits your tongue.
• Pure, Intense Coconut Flavor: This recipe is designed to let the star ingredient shine. By avoiding overpowering additions, you get a clean, authentic coconut taste that is both refreshing and deeply satisfying. It’s the essence of coconut, captured in a silky-smooth dessert.
• Naturally Vegan and Dairy-Free: This pudding is an inclusive dessert that everyone can enjoy. It requires no special substitutions to be vegan, gluten-free, and dairy-free, making it the perfect choice for guests with dietary restrictions without any compromise on flavor or texture.
• Foolproof and Forgiving: Many pudding recipes can be finicky, prone to lumps or failing to set. This method, with its emphasis on creating a cornstarch slurry and whisking constantly over gentle heat, is designed to be virtually foolproof. Even if you’re a beginner in the kitchen, you can achieve a perfectly smooth and delicious pudding every time.

Ingredients

The elegance of this dessert comes from its short and simple ingredient list. The quality of each component is paramount to achieving the perfect flavor and texture.

• Full-Fat Canned Coconut Milk (2 cans, 13.5 oz / 400ml each): This is the non-negotiable star of the show. Full-fat coconut milk from a can provides the necessary fat content for a rich, creamy, and stable pudding. Do not use light coconut milk or coconut milk from a carton, as the pudding will be thin and lack that luxurious mouthfeel.
• Granulated Sugar (1/2 cup / 100g): This provides the perfect level of sweetness to complement the coconut without overpowering it. You can adjust the amount slightly to your personal taste.
• Cornstarch (1/2 cup / 64g): This is our thickening agent. It’s what transforms the liquid coconut milk into a thick, spoonable pudding. Sifting it first is a great way to prevent lumps.
• Pure Vanilla Extract (1 teaspoon): Vanilla beautifully enhances the sweet, tropical notes of the coconut. Be sure to use pure vanilla extract, not imitation vanilla, for the best flavor.
• Fine Sea Salt (1/4 teaspoon): A small pinch of salt in a sweet dessert works wonders. It doesn’t make the pudding salty; instead, it balances the sweetness and makes the coconut flavor pop.

Instructions

Follow these detailed steps carefully for a perfectly smooth and creamy pudding every single time. The key to success is in the technique: creating a slurry and whisking constantly.

Step 1: Prepare the Cornstarch Slurry

This is the most critical step for preventing a lumpy pudding. In a medium-sized mixing bowl, add the cornstarch and sugar. Pour about 1/2 cup of the coconut milk from one of the cans into the bowl. Whisk these ingredients together vigorously until the cornstarch and sugar are completely dissolved and you have a smooth, milky paste with no lumps. This mixture is called a slurry. By dissolving the cornstarch in a small amount of cold liquid first, you ensure it will incorporate seamlessly into the hot liquid later.

Step 2: Gently Heat the Remaining Coconut Milk

Pour the rest of the coconut milk from both cans into a medium-sized saucepan. Add the fine sea salt. Place the saucepan over medium-low heat. Heat the milk, stirring occasionally with a spatula to prevent it from scorching on the bottom. You want to bring the milk to a gentle simmer, where you see small bubbles forming around the edges of the pan. Do not let it come to a rolling boil, as this can cause the coconut milk to separate.

Step 3: Combine and Thicken the Pudding

Once the coconut milk is gently simmering, it’s time to combine everything. Slowly pour the cornstarch slurry into the saucepan while whisking the hot milk continuously. This constant motion is crucial for a smooth texture. Continue to whisk constantly as the mixture heats up. The pudding will begin to thicken quite suddenly after about 3-5 minutes of continuous whisking. You’ll know it’s ready when it has the consistency of a thick gravy or yogurt and it coats the back of a spoon. A good test is to run your finger through the pudding on the back of the spoon; if the line holds its shape, it’s done. You need to cook it long enough to activate the cornstarch and cook out any starchy flavor.

Step 4: Add Vanilla and Strain (Optional but Recommended)

Remove the saucepan from the heat. Stir in the pure vanilla extract. We add the vanilla off the heat to preserve its delicate flavor, which can be diminished by excessive cooking. For an absolutely flawless, silky-smooth texture, you can pour the pudding through a fine-mesh sieve into a clean bowl or a large measuring cup. This will catch any tiny lumps that may have formed, guaranteeing a professional-quality result.

Step 5: Pour and Chill

Immediately pour the warm pudding into your desired serving dishes. You can use small ramekins, glass jars, dessert cups, or even a single larger serving bowl. The pudding will be quite thick at this point. To prevent a “skin” from forming on the surface as it cools, gently press a piece of plastic wrap directly onto the surface of the pudding in each dish.

Step 6: Let it Set

Place the pudding dishes in the refrigerator to chill and set completely. This will take at least 4 hours, but for the best texture and flavor, chilling it overnight is highly recommended. The chilling process is when the pudding firms up to its final, perfect consistency.

Nutrition Facts

Here is an approximate nutritional breakdown for this Coconut Milk Pudding.

• Servings: 6
• Calories per serving: Approximately 350 kcal
• Fat: Approximately 28g. The high fat content comes from the full-fat coconut milk and is what gives the pudding its incredibly rich and creamy texture.
• Carbohydrates: Approximately 25g. This comes primarily from the sugar and cornstarch used in the recipe.
• Sugar: Approximately 17g. This is from the granulated sugar added for sweetness.

Preparation Time

This dessert is quick to prepare but requires patience for chilling.

• Active Preparation Time: 15 minutes
• Chilling Time: 4 hours to overnight
• Total Time: 4 hours 15 minutes

How to Serve

This Coconut Milk Pudding is a perfect canvas for a wide variety of toppings and presentations. Its simple, elegant flavor pairs beautifully with many different textures and tastes. Here are some ideas to elevate your dessert:

• Classic & Simple:
  • Toasted Coconut Flakes: This is a classic for a reason. The nutty, crunchy texture of toasted coconut provides a beautiful contrast to the creamy pudding and doubles down on the coconut flavor.
  • A Dusting of Cinnamon or Nutmeg: A light sprinkle of warm spices can add a comforting and aromatic layer to the dessert.
• Fresh & Fruity:
  • Tropical Fruit Salsa: A vibrant mix of diced mango, pineapple, and kiwi, with a squeeze of lime juice and a little chopped mint, creates a refreshing and tangy topping.
  • Fresh Berries: A handful of fresh raspberries, blueberries, or sliced strawberries adds a pop of color and a touch of tartness that cuts through the richness of the pudding.
  • Passion Fruit Pulp: The tangy, tropical explosion of fresh passion fruit pulp spooned over the top is an incredibly delicious and sophisticated pairing.
• Rich & Decadent:
  • Dark Chocolate Shavings: The slight bitterness of good quality dark chocolate is a perfect match for the sweet creaminess of the coconut pudding.
  • Caramel or Chocolate Drizzle: A warm drizzle of salted caramel sauce or a rich chocolate ganache can turn this simple dessert into a truly indulgent treat.
  • Candied Nuts: Chopped pecans, walnuts, or macadamia nuts that have been candied provide a sweet, crunchy element.
• Creative Presentations:
  • Pudding Parfaits: Layer the coconut milk pudding in a clear glass with crushed cookies (like shortbread or Biscoff), fruit compote, and whipped coconut cream for a stunning and delicious parfait.
  • As a Pie or Tart Filling: Pour the thickened pudding mixture into a pre-baked pie crust (a graham cracker or shortbread crust works well) and chill until firm. Top with whipped cream and toasted coconut for an amazing coconut cream pie.

Additional Tips for Perfection

Achieve pudding perfection every time with these eight essential tips.

1. Don’t Boil the Milk: Resist the urge to crank up the heat. Bringing the coconut milk to a hard boil can cause it to “break” or separate, resulting in a grainy or oily texture. A gentle simmer is all you need.
2. Sift Your Dry Ingredients: For an extra layer of lump insurance, sift the cornstarch and sugar together before making the slurry. This breaks up any clumps in the cornstarch and ensures it dissolves more easily.
3. Taste and Adjust Sweetness: Before you pour the pudding to chill, give it a quick taste. While 1/2 cup of sugar is a great starting point, you might prefer it slightly sweeter or less sweet. You can add another tablespoon of sugar if needed, whisking until it dissolves completely.
4. Embrace Full-Fat, Always: It bears repeating: do not substitute light coconut milk. The fat is not just for flavor; it’s a crucial structural component that creates the pudding’s signature creamy, luxurious texture. Using a lower-fat alternative will result in a disappointingly thin pudding.
5. Master the Plastic Wrap Technique: To prevent that rubbery skin from forming on top of your pudding, the plastic wrap must be touching the entire surface. This barrier prevents air from hitting the surface and drying it out as it cools.
6. Experiment with Flavors: This recipe is a fantastic base for creativity. Infuse the milk with other flavors! Try adding a few strips of lime or lemon zest, a bruised stalk of lemongrass, a split vanilla bean, or a pandan leaf to the coconut milk as it heats. Just remember to strain them out before adding the slurry. For a chocolate version, whisk in 1/4 cup of cocoa powder with the cornstarch and sugar.
7. For an Even Richer Pudding: If you want an ultra-decadent, over-the-top pudding, replace one of the cans of coconut milk with a can of pure coconut cream. This will make the final result incredibly rich and dense.
8. Strain for Silky Smoothness: While optional, straining the pudding through a fine-mesh sieve is the professional secret to a guaranteed-perfect texture. It takes an extra minute but removes any tiny bits of cooked egg or small lumps you might have missed, ensuring a texture that is nothing short of liquid silk.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making Coconut Milk Pudding.

1. Why is my pudding runny and not setting?
This is the most common issue and it usually has one of two causes. First, you may not have cooked the pudding long enough after adding the cornstarch slurry. The mixture needs to be whisked over medium-low heat until it visibly thickens and comes to a gentle boil for at least one full minute to fully activate the cornstarch’s thickening power. Second, you may have an inaccurate measurement of cornstarch. Be sure to measure carefully.

2. Can I use light coconut milk or coconut milk from a carton?
Technically, you can, but it is strongly discouraged for this recipe. Light coconut milk and carton coconut milk have a much lower fat content and a higher water content. This will result in a pudding that is significantly thinner, less creamy, and may not set properly. For the best, most luxurious results, full-fat canned coconut milk is essential.

3. How long does Coconut Milk Pudding last in the refrigerator?
When stored properly in an airtight container or with plastic wrap pressed to the surface, the pudding will stay fresh and delicious for up to 4-5 days in the refrigerator. The texture may change slightly and become a bit firmer after a couple of days, but it will still be enjoyable.

4. Can I freeze this pudding?
Freezing is not recommended. Puddings thickened with cornstarch do not freeze well. The freezing and thawing process can disrupt the starch structure, causing the pudding to separate and become watery and grainy upon defrosting.

5. Is this Coconut Milk Pudding recipe vegan and gluten-free?
Yes, absolutely! This recipe is naturally vegan as it contains no animal products (no dairy, no eggs). It is also naturally gluten-free, as cornstarch is used for thickening instead of flour. It’s a wonderfully inclusive dessert for various dietary needs.

6. My pudding tastes a bit starchy or chalky. What went wrong?
A starchy taste is a clear sign that the cornstarch was not cooked long enough. Once the pudding thickens, you must let it gently bubble (simmer) for at least one full minute while whisking constantly. This cooking process is necessary to “cook out” the raw flavor of the starch, leaving you with only the pure, creamy flavor of the pudding.

7. What is the difference between this pudding and Hawaiian Haupia?
That’s a great question! They are very similar, but traditionally, Haupia is firmer. Haupia is a classic Hawaiian dessert that often uses pia (arrowroot) or cornstarch as a thickener, but it’s typically made firm enough to be cut into squares and eaten with your fingers. This Coconut Milk Pudding recipe is designed to be softer and creamier, intended to be eaten with a spoon like a classic pudding or custard. You could make this recipe more like Haupia by increasing the cornstarch slightly.

8. Can I make this dessert ahead of time?
Yes, this is an excellent make-ahead dessert! In fact, it needs to be made ahead of time to allow for the mandatory chilling and setting period. You can prepare it a day or even two days before you plan to serve it, making it perfect for dinner parties and gatherings as it frees you up on the day of the event. Just keep it covered in the fridge until you’re ready to add toppings and serve.