The coconut pudding is a simple, light and incredibly creamy spoon dessert, perfect when you crave a fresh sweet without turning on the oven. It’s made with only three ingredients and without using gelatin: just coconut milk, cornstarch and a sweetener of your choice to obtain a soft and velvety consistency.
The magic happens on the stove, stirring for a few minutes until you get a smooth, compact cream. After resting in the refrigerator, the mixture turns into a compact yet delicate pudding, ideal to serve with fresh fruit, jam or a simple sprinkle of grated coconut.
It’s a versatile dessert: it can be made with only coconut milk for a more intense flavor, or lightened with plant-based or cow’s milk. Also, it can be prepared with little sugar or completely without added sugars.
Also see:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients to make Coconut Pudding
- 3 1/3 cups coconut milk (or 1 2/3 cups coconut milk + 1 2/3 cups plant-based or cow's milk)
- 2/3 cup cornstarch
- 2 tbsp sugar (or another sweetener of your choice)
Tools to make Coconut Pudding
- Pot
- Whisk
- Mold
- Spatula
How to prepare Coconut Pudding
Put the cornstarch and sugar (or another sweetener) into a pot.
Gradually add the coconut milk, whisking to avoid lumps. Place the pot over medium heat.
Stir continuously until the mixture thickens and becomes a smooth, compact cream.
Pour the hot mixture into your chosen mold.
Let it cool to room temperature, then transfer to the refrigerator for at least 6–7 hours, preferably overnight.
Turn the pudding out onto a serving plate and garnish with grated coconut.
Serve with fruit cream, jam or fresh fruit.
Storage
The coconut pudding keeps in the refrigerator for 2–3 days, covered with plastic wrap or in an airtight container. Freezing is not recommended as it may alter the texture.
Tips
Always mix the dry ingredients before turning on the heat to fully dissolve the starch.
Do not stop stirring during cooking.
For a more intense flavor, use only full-fat coconut milk.
For a perfect release, prefer silicone molds: they unmold more easily.
Variations
Sugar-free: you can omit the sugar completely or use erythritol or agave syrup.
Cocoa: add 1–2 tablespoons of sifted unsweetened cocoa.
Citrus: flavor with grated lemon or orange zest.
Two-tone effect: divide the mixture in two and flavor one part with cocoa.
FAQ (Questions and Answers)
Can I use only plant-based milk?
Yes, but it will be less flavorful and the texture slightly more delicate.
Can it be eaten hot?
Yes, just cooked it’s a warm coconut cream perfect to serve by the spoon.
How to avoid lumps?
Always mix while cold before placing on the heat and use a whisk.
