Coconut Pudding is a delicious, fresh, and delicate dessert, perfect for refreshing during summer days, but not only. Its preparation is really simple; it’s a thick and gelatinous cream made with coconut milk and flour. It’s egg-free and gluten-free, ideal to enjoy as a light dessert or an afternoon treat.
In the past, I made Nutella pudding, pistachio pudding, and the classic condensed milk and caramel pudding. All are delicious, but the coconut pudding has an extra edge for those who love exotic flavors. I chose Nutella and shredded coconut to garnish it, but you can customize it to your taste: melted dark chocolate, caramel, chopped nuts, or fresh fruit like pineapple or mango.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 140.65 (Kcal)
- Carbohydrates 32.08 (g) of which sugars 20.98 (g)
- Proteins 0.25 (g)
- Fat 2.08 (g) of which saturated 2.08 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 19.18 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz coconut milk
- 1/3 cup cornstarch
- 1/3 cup sugar
- to taste vanilla flavor
How to make coconut pudding
Pour the milk, flavor, and sugar into a pot and mix.
Add the cornstarch and mix, then put it on the stove, stirring occasionally until it thickens; it will take about 5 minutes.
Pour everything into molds lined with plastic wrap.
Cover and let it rest in the refrigerator for at least 4 hours or overnight. Unmold onto a serving plate and decorate as you like; I used plenty of Nutella and shredded coconut.
Storage and tips for coconut pudding
For best freshness, cover the pudding with plastic wrap, and store for up to 3-4 days. You can also double the doses and pour the pudding into a loaf pan to make a single dessert.
