Soft, creamy, and delicately sweet, I make this milk pudding whenever I want a light and refreshing dessert that feels comforting without being too heavy. The silky pudding cubes coated in coconut shreds create a smooth and chewy texture that I really enjoy, especially when served cold.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g milk
60 g cornstarch
20 g white sugar
20 g milk powder
Coconut shreds, enough to coat the pudding cubes
Directions
I pour the milk into a mixing bowl.
I add the cornstarch, white sugar, and milk powder.
Then I whisk everything thoroughly until the mixture becomes smooth and lump-free.
I pour the mixture into a non-stick pot or pan.
I cook it over low heat while stirring continuously until it becomes thick and sticky.
Next I continue stirring until the mixture can hold its shape and is no longer runny.
I transfer the thick mixture into a mold or container.
I smooth and flatten the top evenly.
Then I refrigerate it for about 2 hours, or until fully chilled and set.
I unmold the pudding and cut it into small cubes.
Next I roll each cube in coconut shreds until fully coated.
I serve the pudding chilled.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 servings
Calories: Approximately 176 kcal per serving
Variations
I sometimes add a few drops of vanilla extract for a warmer flavor. When I want a richer taste, I replace part of the milk with coconut milk. I also enjoy adding a little cocoa powder for a chocolate version or topping the pudding cubes with crushed nuts for extra texture. Fresh fruit like strawberries or mango slices also pairs very well with this chilled dessert.
Storage/Reheating
I store the pudding cubes in an airtight container in the refrigerator for up to 3 days. I prefer keeping the coconut coating separate if I plan to store the pudding longer because it helps maintain the texture. I do not reheat this dessert since it tastes best cold and firm straight from the refrigerator.
FAQs
Can I use plant-based milk instead of regular milk?
I can use plant-based milk such as almond milk, oat milk, or coconut milk, although the texture may become slightly softer depending on the milk choice.
Why is my pudding not setting properly?
I make sure to cook the mixture long enough until it becomes thick and sticky. If it stays too runny before chilling, the pudding may not firm up correctly.
Can I make this dessert ahead of time?
I often prepare it a day in advance because the pudding keeps well in the refrigerator and tastes even better when fully chilled.
What type of coconut works best for coating?
I like using unsweetened shredded coconut for a balanced flavor, but sweetened coconut can also work if I want a sweeter dessert.
Can I freeze the pudding?
I do not usually freeze this pudding because the texture can become watery after thawing. I find that refrigeration gives the best results.
Conclusion
I enjoy making this milk pudding with coconut shreds because it is quick, inexpensive, and incredibly satisfying. The creamy texture combined with the light coconut coating creates a refreshing dessert that works well for family gatherings, afternoon treats, or simple everyday cravings. It is one of those easy desserts that always feels comforting and elegant at the same time.
📖 Recipe:
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Milk Pudding With Coconut Shreds
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Soft, creamy, and delicately sweet, this milk pudding with coconut shreds is a light chilled dessert with silky pudding cubes coated in tender coconut. It is quick to prepare, refreshing to serve, and perfect for warm days or simple sweet cravings.
Ingredients
500 g milk
60 g cornstarch
20 g white sugar
20 g milk powder
Coconut shreds, enough to coat the pudding cubes
Instructions
- Pour the milk into a mixing bowl.
- Add the cornstarch, white sugar, and milk powder.
- Whisk thoroughly until the mixture becomes smooth and lump-free.
- Pour the mixture into a non-stick pot or pan.
- Cook over low heat while stirring continuously until the mixture becomes thick and sticky.
- Continue stirring until the mixture can hold its shape and is no longer runny.
- Transfer the thick mixture into a mold or container.
- Smooth and flatten the top evenly.
- Refrigerate for about 2 hours or until fully chilled and set.
- Unmold the pudding and cut it into small cubes.
- Roll each cube in coconut shreds until fully coated.
- Serve chilled.
Notes
Add a few drops of vanilla extract for extra flavor.
Replace part of the milk with coconut milk for a richer coconut taste.
Mix in cocoa powder for a chocolate variation.
Top with crushed nuts or fresh fruit for added texture and freshness.
Store in an airtight container in the refrigerator for up to 3 days.
Keep the coconut coating separate if storing longer to maintain texture.
This dessert is best served cold and is not recommended for freezing.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 176 kcal
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 12 mg
