Ah, Creamy Coconut Milk Pudding 🥥✨ — silky, naturally sweet, and dairy-free (if you want). It’s simple to make, tropical, and perfect for a light dessert. Here’s a step-by-step recipe:
🥥 Creamy Coconut Milk Pudding
Ingredients (serves 4–6)
- 2 cups full-fat coconut milk (shake can before opening)
- ¼ cup sugar (or adjust to taste)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: toasted coconut flakes, fresh mango, or berries
Instructions
1. Mix Cornstarch
- In a small bowl, whisk cornstarch with ¼ cup of the coconut milk until smooth and no lumps remain.
2. Heat Coconut Milk
- In a medium saucepan, combine the remaining coconut milk, sugar, and a pinch of salt.
- Heat over medium heat until warm, not boiling.
3. Thicken the Pudding
- Slowly whisk the cornstarch mixture into the warm coconut milk.
- Continue cooking over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
4. Flavor
- Remove from heat and stir in vanilla extract.
5. Chill
- Pour pudding into individual serving dishes or a single bowl.
- Cover with plastic wrap (touching the surface to prevent skin formation).
- Chill for at least 2 hours until set.
6. Serve
- Garnish with toasted coconut flakes, fresh fruit, or a drizzle of chocolate if desired.
✨ Tips for the Best Coconut Pudding
- Full-fat coconut milk gives the creamiest texture.
- Whisk constantly when adding cornstarch to prevent lumps.
- For extra richness, stir in a tablespoon of coconut cream before chilling.
- Can be made vegan/dairy-free by sticking with coconut milk.
🌟 Variations
- Mango coconut pudding: Layer with mango puree or chunks.
- Chocolate coconut pudding: Add 2 tablespoons cocoa powder with sugar.
- Tapioca style: Add ¼ cup small tapioca pearls for chewy texture.
- Caramel coconut pudding: Drizzle with coconut caramel or brown sugar syrup.
If you want, I can also give you a “ultra-creamy, silky coconut milk pudding” version that rivals restaurant coconut desserts — it uses a little cornstarch + gelatin for that melt-in-your-mouth texture.
Do you want me to do that?
