Quick Coconut Pudding is a microwave dessert recipe that is easy to make, delicious, and very quick to cook! The coconut pudding cooked in the microwave is creamy and tasty, closely related to my lactose-free Coconut Panna Cotta with chocolate fondue but I didn’t use gelatin in the pudding, so it is completely vegan and suitable for our friends following a vegan diet. A new recipe to add to my collection of Coconut Milk Recipes which I am sure you will enjoy!

The coconut pudding is sugar-free, making it perfect for those following a Low Glycemic Index Diet. It takes little time to prepare, and you just have to wait for it to set in the fridge!

Make sure to read the article on Which Accessories to Use for the Microwave but especially on which to buy to make the most of this fantastic appliance!
Don’t miss the Microwave Jar Cooking Recipes and the Air Fryer Recipes.

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Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 5 Minutes
Portions: 4People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 3/4 cups coconut milk
1/3 cup erythritol
1/4 cup cornstarch
2 tablespoons inulin
dark chocolate

What You Need to Make Quick Coconut Pudding

1 Microwave

How to Make Quick Coconut Pudding in the Microwave

Pour the coconut milk into a bowl.
Add the erythritol and inulin.
Mix, then also add the cornstarch.
Mix again to eliminate all lumps.
Put the bowl in the microwave for 2 minutes at 800W.
Take out the bowl and mix with a whisk to dissolve the lumps.
Proceed in the same way by starting for 30 seconds two or three more times until the pudding begins to gently boil.
When the mixture has reached a soft and creamy consistency, transfer it to a pan lined with plastic wrap.
Level the pudding with a spatula and place it in the fridge to set for at least 3 hours.
When the quick coconut pudding is set, transfer it to a serving plate.
Melt the dark chocolate in the microwave and use it to decorate your coconut pudding.