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Coconut Pudding

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.

Coconut Pudding

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.

Coconut Pudding

Refrigerate until ready to serve, at least 1 hour. Serve topped with whipped cream and a spoonful (or two) of the toasted coconut. Enjoy!

Coconut Pudding

Coconut Pudding

Coconut Pudding

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Servings: 4
Author: Pam - For the Love of Cooking / Original by The Cookie Writer

Ingredients

  • 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

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 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!
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Recipe Rating




9 Comments

  1. Oh how I love coconut. Never thought to make pudding. Like your recipe and will definitely make this pudding.

  2. 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!

  3. 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

  4. 5 stars
    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!!!

  5. Donald Tramp says:

    5 stars
    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!

  6. Jessica L Smith says:

    5 stars
    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!