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
