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A glass of coconut pudding on a table.

Coconut Pudding

This homemade pudding makes a fabulous dessert. You only need six ingredients to make it, and it’s fun to get creative with garnishes.
Prep Time:5 mins
Cook Time:5 mins
Chilling Time:15 mins
Total Time:25 mins
Servings:4 people


  • 1 teaspoon coconut extract
  • 2 cups coconut milk
  • 2 egg yolks
  • cup granulated sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch


  • 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!


  • 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.


Calories: 385kcal | Carbohydrates: 24g | Protein: 4g | Fat: 32g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 70mg | Potassium: 262mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg