Quick Coconut Pudding an easy microwave sweet recipe to make, delicious and also very quick to cook! The coconut pudding cooked in the microwave is creamy and yummy, a close relative of my Lactose-Free Coconut Panna Cotta with Chocolate Fondue but I didn’t use gelatin in the pudding, so it is totally vegan and therefore suitable for our friends following a vegan diet. A new recipe to add to my collection of Recipes with Coconut Milk Sweet and Savory that I am sure you’ll love!

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

Make sure to read the article on What Accessories to Use for the Microwave and especially on which to buy to make the most of this fantastic appliance!
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Difficulty: Easy
Cost: Cheap
Rest time: 3 Hours
Preparation time: 5 Minutes
Portions: 4 People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All seasons

Ingredients

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

What You Need to Make Quick Coconut Pudding

1 Microwave Oven

How to Prepare Coconut Pudding in the Microwave

Pour the coconut milk into a bowl.
Add the erythritol and inulin.
Mix, then add the cornstarch.
Mix again to remove all lumps.
Place the bowl in the microwave for 2 minutes at 800W.
Take the bowl out and stir with a whisk to dissolve the lumps.
Proceed in the same manner by running for 30 seconds two or three more times until the pudding starts to gently boil.
When the mixture has acquired a soft and creamy texture, transfer it into a dish lined with plastic wrap.
Smooth the pudding with a spatula and place it in the fridge to set for at least 3 hours.
When the quick coconut pudding has set, transfer it onto a serving plate.
Melt the dark chocolate in the microwave and use it to decorate your coconut pudding.