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Coconut Pudding
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5 from 3 votes

Coconut Pudding

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Servings: 4
Author: Pam - For the Love of Cooking / Original by The Cookie Writer


  • 1/2 cup sweetened coconut toasted
  • 1 cup coconut milk
  • 1 cup milk
  • 2 tbsp cornstarch
  • 3-4 tbsp white sugar to taste
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp unsalted butter
  • 1/4 tsp coconut extract
  • 1/4 tsp vanilla extract


  • 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!