Coconut Pudding

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This coconut pudding comes together with six ingredients and a simple stovetop method. It turns out smooth and creamy with a subtle coconut flavor and sets up perfectly in the fridge for an easy dessert.

Prep Time10

Cook Time8

Chill time4

Total Time4 18

Course: Dessert

Cuisine: American

Keyword: coconut pudding

Servings: servings

Author: Gina Matsoukas

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