Coconut Pudding
I’ve been craving coconut lately so I decided to make some creamy coconut pudding from a recipe I found on The Cookie Writer. I served it topped with whipped cream and toasted coconut and it was delicious! Creamy, smooth, with a nice coconut flavor and I loved the crisp bits of toasted coconut so I ended up adding another spoonful to my pudding. I like that this pudding wasn’t overly sugary and so did my husband – my kids didn’t even notice. I love that.
How to Make Coconut Pudding
Place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7-10 minutes. Make sure to keep an eye on it so it doesn’t burn!
In a medium bowl, beat the egg until frothy and paler in color, about 2 minutes. Add the milk and coconut milk then whisk well to combine.
Pour the cornstarch, sugar, and salt into a saucepan. Pour the liquid into the saucepan and whisk well. Cook the mixture over medium heat, whisking nearly constantly, until the mixture thickens, about 5-7 minutes.
Remove from the heat and stir in the butter, coconut extract, and vanilla. Let the pudding cool for a couple of minutes.
Pour through a fine sieve into individual serving dishes. Place some saran wrap directly on top of the pudding to prevent a film from forming.
Refrigerate until ready to serve, at least 1 hour. Serve topped with whipped cream and a spoonful (or two) of the toasted coconut. Enjoy!
Equipment
- Large Sauepan
- Ramekins or Bowls
Ingredients
- ½ cup sweetened coconut toasted
- 1 cup coconut milk
- 1 cup milk
- 2 tbsp cornstarch
- 3-4 tbsp white sugar to taste
- ¼ tsp salt
- 1 egg
- 1 tbsp unsalted butter
- ¼ tsp coconut extract
- ¼ tsp vanilla extract
Instructions
- Place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7-10 minutes. Make sure to keep an eye on it so it doesn't burn!
- In a medium bowl, beat the egg with a hand mixer until frothy and paler in color, about 2 minutes.
- Add the milk and coconut milk then whisk well to combine.
- Pour the cornstarch, sugar, and salt into a large saucepan.
- Pour the liquid into the saucepan and whisk well. Cook the mixture over medium heat, whisking nearly constantly, until the mixture thickens, about 5-7 minutes.
- Remove from the heat and stir in the butter, coconut extract, and vanilla. Let the pudding cool for a couple of minutes.
- Pour through a fine sieve into individual serving dishes. Place some saran wrap directly on top of the pudding to prevent a film from forming.
- Refrigerate until ready to serve, at least 1 hour.
- Serve topped with whipped cream and a spoonful (or two) of the toasted coconut. Enjoy!
Delicious! Have never seen sweetened coconut flakes over here…guess it’s not a problem to use unsweetened variety?
Oh how I love coconut. Never thought to make pudding. Like your recipe and will definitely make this pudding.
this looks positively perfect, pam! i am always enamored of coconut desserts, and this pudding must have the best texture ever. the crunchy toasted coconut is a great garnish too!
My coconut obsession knows no bounds. Definitely excited to try this!
Yummmmmmmy
I have a recipe for coconut cream pie but it utilizes toasted coconut ( prep in the oven, much easier) and just uses cream whipped and adding sweetened coconut to the pie body and the toasted is a garnish for top. However what you add to pie body is better toasted.
I want to try your recipe and will soon; sounds delicious.
Right now I need 30 coconut puddings for school on Monday. Time to go to work.
I LOVE
Oh wow! This recipe is wonderful. My husbands favorite pie is coconut cream. Our local store stopped carrying that flavor of instant pudding. Found this recipe online and got ingredients and made from scratch! It was a definite home run and easy!!!
Cannot wait to try- found this recipe as I had some coconut to use up- made my family meal just that extra special- Thank A LOT!
Getting ready to make a tropical trifle with angel food cake. I bought some young dried coconut in little squares, about 3/4 inch x 1/4 inch. They were hard and I wanted them incorporated into the pudding i’ll make- so i looked up how to soften it and soaking in regular milk was recommended. After it soaked in the milk nearly all day, I sipped the milk out of curiosity and it’s so sweet!
This is the best recipe for coconut pudding! Absolutely delicious and super easy to make. Love!
Emma,
I’m so happy you love the coconut pudding! Thank you for taking the time to let me know.
-Pam
Made this as written, including the toasted coconut, and it was soooo good! Thank you.
Adorisa,
Thank you for letting me know! I’m so happy you enjoyed it.
-Pam
Really good. So easy. Watch the pudding; it goes to thick in the blink of an eye.
Admittedly, I love sweets, so I added the max 4Tb sugar. Iāll cut back to 3 next time.
BakerMom,
I’m so glad you enjoyed the pudding! Thank you for taking the time to let me know.
-Pam
Does this thicken up like a true pudding?
I’ve seen other recipes with the same.ratio of cornstarch to liquid and folks have complained that they were to thin.
ER,
Yep, they turned out nice and thick.
-Pam
I screwed up and over whisked it, came out running but the flavor is out of this world! Will definitely make again, I also added shredded regular and toasted coconut at the end.
Used sugar sub for a low carb snack.
ER,
Bummer! Glad you liked the flavor. I’m wondering if the sugar substitute could have also been part of the problem? I’ve never tried this recipe using anything other than white sugar. I hope the pudding thickens up for you next time.
-Pam