Coconut is a wonderful ingredient to use in desserts because it tastes so tropical and pairs so well with sweet dishes. This coconut pudding is rich and creamy and goes perfectly after any kind of entrée.
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With only six ingredients and a short cooking and chilling time, this is a great recipe to serve at a dinner party, for example. You can make it ahead and then forget about it until it’s time for dessert.
Not too different from crème brûlée in texture, this dessert is simple yet delicious. The egg yolks, butter, and sugar add richness, while the unmistakable flavor of coconut makes this dessert a real hit.
Australian pavlova is another great option if you like custardy treats!
Main Ingredients
Anyone can make this easy coconut pudding recipe. If you usually use readymade pudding mixes, you will love that this one is so quick and easy. These are the main ingredients:
- Coconut milk: Rich, creamy, and full of tropical flavor, this is the backbone of the recipe.
- Egg yolks: To help the pudding set and add a rich flavor.
- Butter: For a luxurious texture and satisfying taste.
- Coconut extract: To boost the coconut flavor even more.
- White sugar: For the perfect amount of sweetness.
- Cornstarch: To thicken the dessert and give it a pudding texture.
Instructions Overview
You will love how simple this pudding is to prepare. You need to gather your coconut milk and extract, vanilla, butter, egg yolks, and sugar and get ready to bake. Dissolve the cornstarch in a little coconut milk then add all the ingredients to a saucepan.
Whisk everything together well and make sure all the ingredients are well combined. Turn up the heat and bring the mixture to a near boil, then turn it down and let it simmer gently for several minutes.
You will see it noticeably thicken in the pan, and this usually takes between four and seven minutes. Divide the mixture between four serving glasses and chill the pudding before serving. If you want to garnish them, sprinkling some coconut flakes on top (either sweetened or unsweetened) is a perfect touch.
Common Questions
They do, but considering this recipe is so easy and only calls for 6 ingredients I'd really recommend you make your own! I know some recipes are much trickier than using their pre-prepared counterparts, but this one isn't one of them. It doesn't really take any longer to make this recipe than it would to add liquid to Jell-O coconut pudding, but the difference in quality is obvious. Add whipped cream and flaked coconuts on top and you're sure to impress everyone with your homemade version!
Just like you can choose between real vanilla extract and (the much cheaper) synthetic vanilla essence, the same is true here. If you can get real coconut extract then it works beautifully in this coconut pudding. If you can only find the synthetic kind, I'd recommend swapping it for authentic vanilla extract. The real extracts are just so much nicer than their synthetic counterparts and the difference in the finished pudding will be clear.
Again, this isn't the same thing. Coconut flavor is going to be made from synthetic chemical ingredients while the extract is made from real coconuts. So pick the real thing every time for the very best results!
Honestly, this coconut pudding is the best one! However, if you do want to change up the flavor you might like to add some drained pineapple to the mix for a dessert-type take on pina colada! If you have coconut milk leftover, you can make a rice pudding, poke cake, or even add it to your coffee for a change of pace from Half-and-Half. Oh, and it's also great in homemade curries!
It will keep for three days in the refrigerator if you want to make it ahead. Cover the glasses with some plastic wrap.
You can serve this recipe warm or chilled, although bear in mind chilling does help to thicken it up to ‘pudding texture’.
You might be surprised how well pudding actually freezes. If you want to freeze it, chill it in the refrigerator first. Freeze it for up to three months. When ready to serve, thaw the pudding overnight in the refrigerator.
Although this is a complete dessert as it is, you might like to add another component to the pudding. Consider garnishing it with coconut flakes or sprinkling on some crushed coconut cookies. Fruit goes well with it too, so a couple of fresh berries would also be good on top, perhaps raspberries. Tropical fruits such as mango, banana, or pineapple would also work. If you’re adding fruit on top, do so just before serving.
It is used in this recipe to enhance the coconut flavor, but perhaps you don’t have any, or your local store doesn’t carry it. No problem, you can replace it with vanilla extract which will work nicely in this recipe too.
Chopnotch Tips
- Dissolve the cornstarch by whisking it in a little coconut milk. Do this before adding it to the saucepan, to avoid getting cornstarch ‘lumps’ in the finished pudding.
- For the richest flavor, use good quality coconut milk and choose the regular kind, not the reduced-fat kind. There are two types of coconut milk. You need the canned kind for this recipe, not the refrigerated kind in a carton which is much more diluted.
- The key to getting the texture right is whisking constantly over low heat. The cornstarch will thicken the pudding but it might take more than five minutes. Keep whisking until the mixture is quite thick, and remember it will thicken up a little more in the refrigerator.
This coconut pudding is easy to prepare and makes a wonderful, tropical dessert. Whether you’re making this for a weeknight dessert or you’re out to impress at a dinner party, this one is always a great choice.
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Recipe
How to Make
Coconut Pudding
Ingredients
- 1 teaspoon coconut extract
- 2 cups coconut milk
- 2 egg yolks
- ⅓ cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
Instructions
- Add all the ingredients to a saucepan, whisk well and cook for 4 to 7 minutes, until thickened.
- Divide among individual glasses and refrigerate for 15 to 20 minutes before serving.
- Enjoy!
Notes
- Dissolve the cornstarch by whisking it in a little coconut milk. Do this before adding it to the saucepan, to avoid getting cornstarch ‘lumps’ in the finished pudding.
- For the richest flavor, use good quality coconut milk and choose the regular kind, not the reduced-fat kind. There are two types of coconut milk. You need the canned kind for this recipe, not the refrigerated kind in a carton which is much more diluted.
- The key to getting the texture right is whisking constantly over low heat. The cornstarch will thicken the pudding but it might take more than five minutes. Keep whisking until the mixture is quite thick, and remember it will thicken up a little more in the refrigerator.
