Imagine the creamy, fragrant aroma of coconut mingling with a hint of vanilla, creating a delightful dessert that feels like a tropical escape.
This coconut pudding is incredibly easy to whip up, offering a comforting and indulgent treat that quickly becomes a favorite.
As you whisk and watch the pudding thicken, you’ll witness a simple transformation into something truly special.
Let’s bring this luscious dessert to life!
Kitchen Tools Required
- 1 medium saucepan
- 1 whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 mixing bowl
- 4 small serving dishes or ramekins
Ingredients
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut, toasted
Cook & Prep Time
To efficiently manage your time while preparing Coconut Pudding, follow this timeline:
Preparation Phase (15 minutes)
- Minute 0-2: Gather all equipment and ingredients.
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- 4 small serving dishes or ramekins
- Ingredients as listed
- Minute 2-4: Measure out 1 cup of coconut milk, 1 cup of whole milk, and 1/2 cup of granulated sugar.
- Minute 4-6: In a medium saucepan, combine the coconut milk, whole milk, and granulated sugar. Set aside.
- Minute 6-8: In a mixing bowl, whisk together 1/4 cup of cornstarch and 1/4 teaspoon of salt.
- Minute 8-10: Gradually add the cornstarch mixture to the milk mixture in the saucepan, whisking constantly.
- Minute 10-12: Prepare 1 teaspoon of vanilla extract and 1/4 cup of shredded coconut.
- Minute 12-15: Begin toasting the shredded coconut if not already done.
Cooking Phase (20 minutes)
- Minute 15-20: Place the saucepan with the milk mixture on medium heat and continue whisking until it thickens and comes to a boil. Keep an eye on the mixture to prevent burning.
- Minute 20-23: Once thickened, remove the saucepan from heat and stir in the vanilla extract.
- Minute 23-25: Pour the pudding evenly into four serving dishes or ramekins.
Cooling and Resting Phase (2 hours)
- Minute 25-35: Allow the pudding to cool to room temperature (approximately 10 minutes).
- Minute 35-125: Transfer the cooled pudding to the refrigerator and let it set for at least 2 hours.
- Minute 125-130: Just before serving, sprinkle toasted shredded coconut on top of each pudding.
Additional Considerations:
- Reading Time: Spend a few minutes initially reading through the recipe to familiarize yourself with the process before starting.
- Toasting Coconut: If not already done, toast the shredded coconut during the pudding’s refrigeration phase to save time.
- Consistency Check: After refrigeration, if the pudding is too thick, gently whisk in a little more coconut milk to achieve the desired consistency before serving.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Combine coconut milk, whole milk, and granulated sugar in a medium saucepan over medium heat.
Whisk together cornstarch and salt in a mixing bowl.
Gradually add the cornstarch mixture to the milk mixture, whisking constantly.
Continue to cook and whisk the mixture until it thickens and comes to a boil.
Remove from heat and stir in the vanilla extract.
Pour the pudding evenly into four serving dishes or ramekins.
Allow the pudding to cool to room temperature.
Once cooled, transfer the pudding to the refrigerator and let it set for at least 2 hours.
Before serving, sprinkle toasted shredded coconut on top of each pudding.
Serving Tips
- Fresh Fruit: Serve the coconut pudding with slices of fresh mango or pineapple for a tropical twist.
- Whipped Cream: Add a dollop of whipped cream on top for extra creaminess and a touch of elegance.
- Chocolate Chips: Sprinkle some mini chocolate chips on the pudding for a sweet contrast and added texture.
- Caramel Sauce: Drizzle a bit of caramel sauce for a rich, sweet flavor that complements the coconut.
- Mint Leaves: Garnish with fresh mint leaves for a revitalizing aroma and a pop of color.
Storage
To store coconut pudding, cover and refrigerate it for up to three days.
Use airtight containers or plastic wrap to prevent it from absorbing flavors from other foods in the fridge.
Freezing
To freeze coconut pudding, cool completely and store in airtight containers.
Leave space for expansion.
Thaw in the refrigerator before serving, and whisk to restore texture if needed.
Reheating
To reheat coconut pudding, gently warm it on the stove over low heat, stirring constantly.
Avoid microwaving, as it might cause uneven heating and alter the texture.
Final Thoughts
Coconut pudding is a delightful and creamy dessert that captures the essence of Asian cuisine.
The combination of coconut milk, whole milk, and toasted shredded coconut gives the pudding a rich and aromatic flavor.
To achieve a smooth texture, guarantee the cornstarch is fully dissolved, and don’t hesitate to adjust the consistency with a bit more coconut milk if needed.
Serve this pudding chilled, topped with the crunchy, toasted shredded coconut for an irresistible finish.
Frequently Asked Questions
Can I Substitute Almond Milk for Whole Milk in the Recipe?
You can substitute almond milk for whole milk. Use a 1:1 ratio, maintaining the recipe’s consistency. Almond milk’s lower fat content may slightly alter texture, so consider adding a tablespoon of cornstarch for thickening if needed.
Is It Possible to Make This Pudding Vegan?
You can make it vegan by replacing whole milk with almond milk and using a plant-based sweetener. Substitute cornstarch with arrowroot powder for thickening. Make sure to dissolve thoroughly to prevent lumps. Toasted coconut remains unchanged.
How Can I Add a Tropical Twist to the Pudding?
Add a tropical twist by incorporating 1/4 cup diced fresh pineapple and 1 tablespoon passion fruit juice to the milk mixture. Guarantee even distribution by whisking thoroughly. Garnish with toasted coconut and a slice of pineapple for extra flair.
What Can I Use Instead of Cornstarch for Thickening?
You can substitute cornstarch with 2 tablespoons of tapioca starch or 3 tablespoons of rice flour. Both options effectively thicken the mixture. Make certain you dissolve them completely in cold liquid before adding to the heated mixture.
How Long Can Coconut Pudding Be Stored in the Fridge?
You can store the pudding in the fridge for up to 3 days. Make certain it’s covered with plastic wrap or an airtight lid to prevent drying. Check for any off smells or texture changes before serving to guarantee freshness.
Coconut Pudding
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Mixing bowl
- 4 small serving dishes or ramekins
Ingredients
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut toasted
Instructions
- Combine coconut milk, whole milk, and granulated sugar in a medium saucepan over medium heat.
- Whisk together cornstarch and salt in a mixing bowl.
- Gradually add the cornstarch mixture to the milk mixture, whisking constantly.
- Continue to cook and whisk the mixture until it thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding evenly into four serving dishes or ramekins.
- Allow the pudding to cool to room temperature.
- Once cooled, transfer the pudding to the refrigerator and let it set for at least 2 hours.
- Before serving, sprinkle toasted shredded coconut on top of each pudding.
Notes
