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–+ servings
creamy coconut dessert delight

Coconut Pudding

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine Asian
Servings 4 servings

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

For best results, ensure that the cornstarch is fully dissolved in the milk mixture to prevent lumps. If the pudding is too thick after cooling, you can gently whisk in a little more coconut milk to achieve the desired consistency. Toasting the shredded coconut enhances its flavor and adds a delightful crunch to the pudding.
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