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–+ servings
Coconut Milk Pudding

Creamy Coconut Milk Pudding That’ll Make You Swoon

This creamy coconut milk pudding is a dairy-free delight that satisfies cravings with its smooth texture and rich flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Granulated Sugar Adds sweetness; can be reduced or replaced with a sugar alternative for lower calories.
  • 4 large Egg Yolks Provides richness and thickens the pudding; substitute with cornstarch combined with additional liquid for an egg-free version.
  • 1 can Lite Coconut Milk Serves as the main liquid base; use full-fat coconut milk for a creamier texture.
  • 1/2 cup Coconut Cream Enhances creaminess; can be substituted with extra coconut milk if needed.
  • 1/4 cup All-Purpose Flour Provides structure to the pudding; opt for gluten-free flour for gluten-free versions.
  • 2 tablespoons Cornstarch Acts as a thickener; arrowroot starch can be used as a substitute for a different texture.
  • 1 pinch Salt Enhances all the flavors in the pudding.
  • 2 tablespoons Coconut Rum Adds depth of flavor; use vanilla extract for a non-alcoholic option.
  • 1/2 cup Sweetened Coconut Flakes Adds texture and coconut flavor; unsweetened coconut can be used for a less sweet pudding.

Equipment

  • Stand Mixer
  • medium saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Egg Mixture: In a stand mixer, add granulated sugar and egg yolks. Use the whisk attachment to beat them together on medium speed for about 5 minutes, until the mixture is light, fluffy, and pale in color.
  2. Heat the Coconut Mixture: In a medium saucepan, combine lite coconut milk and coconut cream over low heat. Stir gently until the mixture begins to steam, then remove it from the heat.
  3. Temper the Eggs: Gradually pour the hot coconut mixture into the egg and sugar mixture, whisking continuously to prevent the eggs from scrambling.
  4. Cook the Mixture: Return the mixture to the saucepan and place it over medium-low heat. Continuously whisk for 5 to 10 minutes until the pudding thickens.
  5. Flavors and Finishing Touches: Once thickened, remove from heat and stir in the coconut rum and a pinch of salt. Optionally fold in sweetened coconut flakes.
  6. Chill or Serve Warm: Allow the pudding to cool slightly before transferring to dessert cups. Serve warm or refrigerate for at least 2 hours.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 120mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 20gCalcium: 2mgIron: 5mg

Notes

For best flavor, chill the pudding for at least two hours to allow the flavors to deepen.

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