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16 MINS delivery
Coconut Pudding
Serves 4
45 mins
705 Kcal
This creamy, velvety dessert reminds one of tropical indulgence in every bite. It is rich and smooth with just a hint of sweetness, making this one of the most popular dishes in many cultures worldwide - whether throughout Southeast Asia or across the Caribbean. Coconut pudding is an excellent, tasty closing to any meal, whether a simple treat or part of the more extensive festive spread. But what does it is the pure indulgence of coconut flavour. With coconut milk or cream, pudding gets the buttery, nutty flavour from coconut, forming a luxurious basis for dessert. Depending upon the recipe, it might be set with agar-agar or gelatin to give a silky firm texture or a cornstarch addition for rich and creamy consistencies. Lightly sweetened with sugar or honey and sometimes heightened by a pinch of salt, vanilla, or even a splash of rum to add depth of flavour, the coconut pudding is a gentle dessert classic. It's divine and highly versatile- it can be served warm or chilled, topped with garnishes: toasted coconut flakes, fresh fruit, or even drizzled caramel. In other versions, the pudding could also be layered to introduce pandan, mango, or chocolate flavours, making each spoonful interestingly rich and complex. Whether you love coconut or just need a refreshing, light dessert, this coconut pudding is the treat that brings the warmth of tropical flavours to your table and offers a combination of comfort and delight in one bowl. Suitable for any celebration, it will surely satisfy the taste of both your family and guests.
Ingredients required for Coconut Pudding
- 2 cup coconut milk
- Cornstarch
- 1/3 cup organic sugar
- 2 tbsp coconut oil
- 2 egg yolks
Cooking steps for Coconut Pudding
- 1Let's get started with the recipe of coconut pudding.
- 2So first things first, gather all your ingredients, egg yolks (if using), coconut milk, sugar, cornstarch, coconut oil, and extract. It's easier to keep track when everything is pre-measured.
- 3Whisk together coconut milk, sugar, and cornstarch in a saucepan.
- 4Stir until the cornstarch is fully dissolved so there are no lumps in the coconut pudding.
- 5Place the saucepan over medium heat, stirring constantly to keep the mixture from sticking.
- 6After 5-7 minutes, it'll start thickening and coating the back of a spoon.
- 7Keep stirring until you reach your desired thickness.
- 8If you're using egg yolks, beat them in a bowl.
- 9Once the coconut pudding mixture has thickened, slowly add the yolks while whisking constantly, this prevents curdling. Stir for another 2-3 minutes for a smooth finish.
- 10Remove the pan from heat and stir in the coconut oil. Let it melt in, making the coconut pudding extra creamy. Add coconut extract to really enhance the coconut flavor.
- 11Let the coconut pudding cool for 5 minutes, then pour it into individual cups or a large serving dish.
- 12Cover with plastic wrap to avoid the skin forming.
- 13Pop the coconut pudding in the fridge for 30 minutes. If you're in no rush, leave it in longer for a firmer texture.
- 14Serve this delicious coconut pudding recipe with toppings of your choice, fresh fruit, toasted coconut, or even a drizzle of chocolate for some decadence!