This coconut milk pudding is one of my favorite chilled desserts when I want something creamy, simple, and refreshing. I love how the full-fat coconut milk gives it a soft texture, while the shredded coconut coating adds a light tropical finish to every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can full-fat coconut milk
3 tablespoons granulated sugar
1/3 cup cornstarch
1 cup shredded coconut
Directions
I line an 8×5-inch container or small loaf pan with parchment paper.
I pour half of the coconut milk into a saucepan and stir in the sugar.
Then I whisk the cornstarch into the remaining coconut milk until completely smooth.
I warm the coconut milk and sugar over low heat until hot but not boiling.
I slowly pour in the cornstarch mixture while whisking constantly.
Next I cook it over low heat for 3 to 4 minutes, whisking until thick and smooth.
I pour the mixture into the prepared container and let it cool to room temperature.
Then I refrigerate it for at least 2 hours, then cut it into small cubes.
I roll the cubes in shredded coconut just before serving.
Servings and timing
This recipe makes about 20 servings.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutes
Calories: 58 kcal per serving
Variations
I sometimes add a splash of vanilla extract for a warmer flavor. I also like adding a little lime zest when I want a brighter tropical taste. For extra sweetness, I can roll the pudding cubes in sweetened shredded coconut instead of unsweetened coconut.
Storage/Reheating
I store the pudding cubes in an airtight container in the refrigerator for up to 3 days. I like to keep the shredded coconut coating separate until serving so the texture stays fresh.
I do not reheat this pudding because it is meant to be served chilled.
FAQs
Can I use light coconut milk?
I prefer full-fat coconut milk because it gives the pudding a creamier texture. Light coconut milk may make the pudding softer and less rich.
Can I make this pudding ahead of time?
Yes, I like making it ahead because it needs time to chill and set properly.
Why is my pudding not firm enough?
The pudding may need more chilling time, or the mixture may not have cooked long enough to fully thicken.
Can I use sweetened shredded coconut?
Yes, I can use sweetened shredded coconut for a sweeter finish.
Can I freeze coconut milk pudding?
I do not recommend freezing it because the texture can become watery after thawing.
Conclusion
This coconut milk pudding is creamy, chilled, and easy to make with just a few ingredients. I love serving it as a refreshing coconut dessert that feels light, sweet, and perfect for make-ahead treats.
📖 Recipe:
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Coconut Milk Pudding
- Total Time: 2 hours 10 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
This coconut milk pudding is a creamy, chilled dessert made with simple ingredients and coated in shredded coconut for a soft tropical finish. It is light, refreshing, and perfect for make-ahead treats or bite-sized party desserts.
Ingredients
1 can full-fat coconut milk
3 tablespoons granulated sugar
1/3 cup cornstarch
1 cup shredded coconut
Instructions
- Line an 8×5-inch container or small loaf pan with parchment paper.
- Pour half of the coconut milk into a saucepan and stir in the sugar.
- Whisk the cornstarch into the remaining coconut milk until completely smooth.
- Warm the coconut milk and sugar over low heat until hot but not boiling.
- Slowly pour in the cornstarch mixture while whisking constantly.
- Cook over low heat for 3 to 4 minutes, whisking continuously until thick and smooth.
- Pour the mixture into the prepared container and let it cool to room temperature.
- Refrigerate for at least 2 hours until fully set.
- Cut into small cubes and roll each cube in shredded coconut just before serving.
Notes
Add a splash of vanilla extract for a warmer flavor.
Stir in a little lime zest for a brighter tropical taste.
Use sweetened shredded coconut for a sweeter coating.
Store in an airtight container in the refrigerator for up to 3 days.
Keep the shredded coconut coating separate until serving for the best texture.
This pudding is best served chilled and is not recommended for freezing.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cube
- Calories: 58 kcal
- Sugar: 3 g
- Sodium: 12 mg
- Fat: 4 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
