The coconut pudding is an easy-to-make dessert that can be prepared in just a few minutes. It’s a fresh and creamy treat, gluten-free, perfect for a snack or summer dessert. This dessert is perfect for any occasion, refreshing and delicate at the same time. Here are other recipes to try, always using coconut.
RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Days
- Preparation time: 10 Minutes
- Portions: 8 puddings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Coconut Pudding
- 2 cups milk
- 3 tbsp sugar (40 grams)
- 1 cup grated coconut
- 2 tbsp cornstarch
Steps to Make the Coconut Pudding
To prepare the coconut pudding, first pour the milk into a saucepan.
Add the sugar, cornstarch, and put it on the stove. Stir continuously with a whisk until the mixture thickens.
Once the mixture has thickened, add the coconut flour. Continue to cook for another 10 minutes, stirring constantly.
Take some molds, disposable aluminum ones, and fill them with the mixture. Level the surface with the back of a spoon and let it rest in the refrigerator for at least 3 hours.
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When the coconut pudding is ready, serve it by flipping it onto a plate and decorate with dark chocolate melted in a bain-marie or in the microwave.
The coconut pudding is ready to be served.
It can be stored in the refrigerator for 3 or 4 days, covered with cling film, or in containers with lids.
You can replace the chocolate with caramel, berries, or strawberry sauce (find the strawberry sauce recipe by clicking HERE.
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