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
