Silky, rich, and infused with the tropical essence of coconut, this pudding is a global comfort classic. Inspired by the delicate textures of Thai coconut custards and the creamy indulgence of Southern banana pudding, it’s a spoonful of pure nostalgia with a refined twist.
The technique mirrors the slow-stirred patience of French crème pâtissière while keeping things simple enough for a casual weeknight treat. This dessert balances tradition and innovation, offering a taste that lingers long after the last bite.
Whether served warm with toasted coconut flakes or chilled alongside fresh mango, this recipe invites you to play with flavors. A drizzle of caramel? A sprinkle of nutmeg? Your kitchen, your rules—get creative and make it your own.
Why You’ll Be Hooked?
- Creamy yet light – The coconut milk keeps it indulgent without being heavy, making it perfect for any time of day.
- Travel in a bite – One spoonful takes you straight to a beachside café in Thailand or a cozy kitchen in the Caribbean.
- Easy to make, hard to resist – Simple ingredients, minimal effort, and a luscious payoff—what’s not to love?
- Versatile serving options – Top it with fruit, nuts, or even a splash of rum for a more decadent twist.
- Comfort with a twist – It’s as soothing as old-school rice pudding but with an exotic, modern flair.
Each bite melts in your mouth, leaving behind the lingering sweetness of coconut and vanilla.
Coconut Pudding Recipe
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Heatproof spatula
- Serving dishes
Ingredients
- 2 tbsp butter
- ⅓ cup sugar
- 2 cups coconut milk
- 2 egg yolks
- 1 tsp coconut extract
- 2 tbsp cornstarch
Instructions
- In a medium saucepan, combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract over medium heat.
- Continuously whisk as the mixture heats, ensuring it stays smooth and lump-free.
- Cook for about 4 to 7 minutes until it thickens to a creamy consistency.
- Once thickened, immediately remove from heat and pour the pudding into individual serving dishes.
- Allow it to cool slightly before transferring to the refrigerator.
- Chill for at least 15 to 20 minutes before serving for the best texture.
Notes
- For extra coconut flavor, toast shredded coconut and sprinkle it on top before serving.
- Using room-temperature egg yolks prevents them from curdling when added to the warm mixture.
- Stirring constantly is key to preventing lumps and ensuring a silky-smooth pudding.
- If you prefer a firmer texture, let the pudding chill longer, about an hour, for a denser consistency
| Nutrition | Value |
| Calories | 382kcal |
| Carbohydrates | 24g |
| Fibre | 1g |
| Fat | 32g |
| Protein | 4g |
| Cholesterol | 118g |
