Friends, this homemade Coconut Milk Pudding is absolutely amazing! It’s an easy, classic, and old-fashioned dessert where coconut milk takes center stage. The result? A super rich and delicious treat that’s perfect for any occasion. Plus, it can easily be adapted to be both vegan and dairy-free, making it a versatile option for everyone to enjoy. You’ve got to try it!
Ingredients
- ½ cup sweetened coconut, toasted
- 1 cup coconut milk
- 1 cup whole milk
- 3 tablespoons white sugar
- 2 tablespoons cornstarch
- 1 egg
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast the coconut: In a skillet over medium heat, toast the sweetened coconut until golden brown. Set aside.
- Prepare the pudding base: In a medium bowl, whisk together the egg, coconut milk, and whole milk until well combined. Pour the mixture into a saucepan.
- Cook the pudding: Stir in the cornstarch, sugar, and salt. Cook the mixture over medium heat for 5-6 minutes, whisking constantly, until it thickens.
- Finish the pudding: Remove from heat and stir in the butter and vanilla extract until smooth and creamy.
- Serve: Divide the pudding into 4 serving dishes, top with the toasted coconut, and place in the refrigerator to chill until set.
Notes
Can I make this recipe vegan?
Absolutely! Simply skip the egg and use vegan butter and your choice of plant-based milk, like soy or almond milk.
