How to Make
Start by mixing the milk, coconut milk, sugar, and cornstarch together until smooth.
Cook the mixture gently over medium heat, stirring constantly to prevent lumps.
Once it thickens to a pudding-like consistency, stir in butter and vanilla for extra flavor and richness.
Add coconut flakes for texture, then pour into small dessert cups.
Chill in the refrigerator so the pudding sets perfectly creamy and firm.
Variations
Add a few drops of almond extract for a nutty twist.
Top with caramelized sugar to make a coconut crème brûlée version.
Mix in a handful of crushed pineapple for a tropical coconut-pineapple pudding.
Use brown sugar instead of white sugar for a deeper, caramel flavor.
Add a layer of crushed biscuits at the bottom for a no-bake pudding base.
Tips
Stir constantly while cooking to prevent burning or lumps.
Use full-fat coconut milk for the best creamy texture.
Chill the pudding well before serving—it tastes better cold.
Toast the shredded coconut lightly before topping for extra aroma.
If you like it sweeter, add a drizzle of condensed milk before chilling.
Conclusion (short)
This Creamy Coconut Pudding is a delightful dessert that combines simplicity with rich, tropical flavor. It’s easy to make, wonderfully smooth, and perfect for serving family and guests any time of the year.
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