This homemade coconut pudding is creamy, decadent and lusciously smooth while still being 100% dairy-free. You’ll love it for its taste and simplicity.
Until I was about 35, making pudding consisted of pouring a store-bought packet of mix into milk on the stove. I truly had no idea how easy it was to make it from scratch and use better for you, wholesome ingredients.
I’ve since made some interesting combos from gingerbread to a dirty chai tapioca variation, but today I’m keeping it simple – as pudding should be – with this rich and creamy coconut pudding recipe.
With just six ingredients, a simple method and a few hours of chilling time, you can be eating this for dessert tonight. If you’re a coconut lover, this recipe’s for you. It’s not overly coconutty. I didn’t use any extract to amp up the flavor to that obnoxious fake coconut level so many coconut desserts do, but instead relied on the subtle flavor from canned coconut milk. In my opinion, that’s all you need.
How to Make Coconut Pudding from Scratch
If you’ve ever made a custard based ice cream like this sweet corn ice cream where you have to temper egg yolks, you’ll know the drill with this pudding recipe. There’s nothing complicated about it, but you do have to pay attention during that step otherwise you’ll end up with scrambled eggs. Not ideal.
This is a high-level visual walk-through of the recipe, you can find detailed amounts and directions at the bottom of the post in the recipe card.
- To start, add the coconut milk to a sauce pot on the stove and heat it up. It should be hot, but not boiling.
- While that’s going on, add the two egg yolks and sugar to a bowl.
- Whisk the heck out of them until the mixture is pale and fluffy.
- Add the cornstarch to the bowl and whisk again until all the lumps are dissolved into the mixture.
- Gradually (this is key) add the hot coconut milk to the bowl, whisking continuously as you do so.
- Pour the mixture back into the sauce pot over medium-low heat and cook until the mixture thickens while stirring constantly. Add the vanilla extract right before turning off the heat. It’s ready when it coats the back of a spoon or spatula.
- Pour the pudding into serving cups. Pudding can be served warm or chilled. If you prefer it thicker and chilled let the cups set up in the refrigerator for 3-4 hours after coming to room temperature first.
My Pro Tips
My Best Tips for Coconut Pudding
- Full fat coconut milk is really the best. Light coconut milk turns out too watery.
- Cornstarch can be swapped out for tapioca starch/powder or arrowroot powder.
- Stirring is your friend when making pudding. From tempering the eggs to thickening the pudding on the stove, your arm should never stop moving. Consider it dessert + your workout for the day!
- The pudding will thicken significantly as it chills in the refrigerator.
- If you don’t want the “skin” to form on the top of the pudding as it chills, cover each serving container with plastic wrap that you gently press down onto the top of the pudding.
- If you’re a coconut lover and want more flavor – add 1/4 to 1/2 teaspoon coconut extract and feel free to stir coconut flakes into the pudding as well. I prefer the pudding to stay creamy and smooth and to garnish with coconut flakes on top.
Topping Options
I like my pudding chilled and set and then topped with lots of fun things. All of these go great on top of coconut pudding:
- Whipped cream or whipped coconut cream. Trader Joe’s sells canned coconut cream that’s perfect for whipping.
- Finely chopped tropical fruit like mango, pineapple or kiwi complement the coconut flavor perfectly. Some fresh lime zest makes it pop too.
- Toasted coconut flakes or shreds.
- Toasted macadamia nuts.
- Crumbled graham crackers or cookies. I love the Simple Mills Sweet Thins.
Storage
The pudding will keep in the fridge for 5-7 days. It’s a great make-ahead snack or treat to last the week. Do not freeze.
Try These Other Pudding Recipes Too
Amaranth pudding is wonderful served warm and fun twist on traditional pudding. It’s baked and delicious with a pour of milk in a bowl.
Coconut caramel coffee pudding might just be the best thing to happen to your afternoon snack. With a boost of caffeine and a creamy sweet finish, it’s a delicious way to power through a pm slump.
Can’t forget about chia pudding! It’s the popular healthy spin on this traditional treat. We’ve got plenty of options from blueberry chia pudding to kefir chia pudding and even seasonal treats like this pumpkin chocolate chia pudding.
Coconut Pudding
Ingredients
- 2 cups full fat canned coconut milk
- 2 egg yolks
- 4 tablespoons cornstarch, or tapioca starch/arrowroot
- 1/3 cup sugar
- pinch of salt
- 1/4 teaspoon vanilla extract
- coconut flakes or shredded coconut, for topping
Instructions
- Heat the coconut milk in a saucepan over medium heat until hot, but not boiling.
- In a bowl, whisk the egg yolks and sugar until pale, creamy and fluffy.
- Add the cornstarch and mix until smooth and fully incorporated.
- Gradually add the hot coconut milk to the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat. Stir continuously until the pudding thickens.
- Remove from heat and stir in the vanilla extract.
- Let it cool slightly, then pour into serving cups.
- Let the pudding rest until room temperature then refrigerate until fully chilled and set, about 3-4 hours.
- Serve with coconut flakes or whipped cream on top.
Notes
- Heat the milk, but don’t let it boil. Gradually add the hot milk to the mixture to prevent the egg yolks from curdling.
- Whisk the egg yolk and sugar mixture very well to ensure a smooth pudding.
- Stir constantly in the pot to prevent lumps from forming.
- The pudding is ready when it coats the back of a spoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
