Creamy Coconut Pudding
A smooth, luscious tropical dessert that’s easy to whip up.
Ingredients
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2 cups whole milk
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1 cup coconut milk (use full-fat for the best creaminess)
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1/2 cup granulated sugar
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3 tbsp cornstarch
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2 tbsp unsalted butter
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1 tsp vanilla extract
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1/4 cup shredded coconut (plus extra for topping)
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A pinch of salt
Instructions
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Combine Bases: In a medium saucepan, whisk together the whole milk and coconut milk.
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Dissolve Dry Ingredients: Add the sugar, cornstarch, and salt to the pan. Whisk vigorously while cold until the cornstarch is fully dissolved and no lumps remain.
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Thicken: Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon to prevent burning on the bottom.
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Finish the Texture: Once the mixture begins to bubble and thicken, lower the heat. Stir in the butter, vanilla extract, and shredded coconut. Continue to stir for 1–2 minutes until the pudding is glossy and smooth.
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Portion and Cool: Remove from heat and pour the pudding into individual serving bowls or ramekins.
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Chill: Let the pudding cool to room temperature on the counter. Once cool, cover with plastic wrap (press it directly onto the surface of the pudding if you want to prevent a “skin” from forming) and refrigerate for at least 2 hours.
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Garnish: Before serving, sprinkle with extra shredded coconut. For extra flavor, toast the coconut in a dry pan for 2 minutes until golden brown first!
Variations to Try
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Nutty Twist: Add a few drops of almond extract along with the vanilla.
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Piña Colada Style: Stir in a handful of crushed, drained pineapple before chilling.
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Crunchy Base: Add a layer of crushed graham crackers or digestive biscuits at the bottom of the cups before pouring in the pudding.
Pro Tip
If you want an even more indulgent dessert, drizzle a little sweetened condensed milk over the top just before serving.