Simple Homemade Coconut Pudding
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Have you been looking for a simple Homemade Coconut Pudding that will be sure to please everyone? Here’s an easy and delicious homemade coconut pudding recipe that’s whips up quickly and is sure to be a hit!
With just a few simple ingredients, you can make a creamy and luscious coconut pudding right in your own kitchen. You may want to make this No Bake Coconut Cream Layered Dessert, a Coconut Cream Pie or use it as a filling in this Magnolia Bakery’s Coconut Layer Cake!
Healthy options of gluten free, sugar free and vegan are available for a super yummy coconut pudding that is rich, creamy and full of coconut flavor, using one pan with minimal ingredients.
Are You A Coconut Lover?
There’s nothing like the taste of fresh homemade coconut pudding, especially when you can make in a matter of minutes. Plus, if you’re in the mood for something tropical and sweet, then you’ve come to the right place!
This easy coconut pudding recipe is as easy as it gets and is sure to be a crowd-pleaser for any occasion and it tastes 100 times better than coconut pudding you make with instant coconut pudding
We will also provide practical tips and helpful tricks to make sure that your sweet coconut pudding has the perfect texture and flavor.
It is a simple and straightforward recipe that anyone can make with only a few ingredients and can be made healthy with vegan, sugar-free and gluten free options! Let’s make some puddin’!
Ingredients for Coconut Pudding Recipe
- milk, or almond milk
, or for vegan use coconut milk
, I used almond milk
- sugar
or, like Lakanto monk fruit
or Swerve, can reduce sugar down a couple of tablespoons if desired
- cornstarch
- salt
- egg – omit if using coconut milk for vegan option
- egg yolk – omit if using coconut milk for vegan option
- unsalted butter – use vegan or plant-based butter for vegan option
- vanilla extract
- coconut extract
, optional – 1 teaspoon coconut extract, optional – coconut extract adds a coconut flavor punch, but if you don’t have it, it’s fine, the coconut flavor will definitely
- shredded sweetened coconut
- whipped topping, optional
- toasted coconut
, optional
How to Make Easy Coconut Pudding
If making vegan, omit eggs, use vegan or plant-based butter and use coconut milk
- In large saucepan, using stove, whisk together the milk of choice, sugar, cornstarch, salt, egg and egg yolk (omit if making vegan) and then cook over medium heat until mixture noticeably thickens and starts bubbling.
- Remove pudding from heat and whisk in butter, coconut extract (optional) vanilla extract and coconut until butter is completely melted. Mixture should be thick, but will continue thickening while cooling.
- Place pudding in sealed container or cover with plastic wrap and place in refrigerator until cool.
- For individual servings, pour into individual ramekins. Serve with toasted coconut and whipped topping.
- For pie, add the pudding to the pie crust or tart and then cover with plastic wrap. Once it’s set, serve with toasted coconut and whipped topping.
- For adding as a filling in cupcakes, cakes, cream puffs, or eclairs, let the pudding cool before filling using a pastry bag with a large hole tip.
- This can be made up to 3-4 days ahead. Always keep refrigerated.
Tips and Tricks
- Make sure to mix the ingredients well before turning the heat on to avoid forming lumps.
- Cook pudding at medium heat stirring constantly to avoid burning at the bottom of the pan.
- Pudding thickens further and sets when chilled.
- Keep pudding refrigerated.
- Make sure to cover with plastic wrap so you don’t get that pudding skin or film on top.
With this easy homemade coconut pudding recipe, you can now make a delicious dessert that is sure to please everyone at your dinner table. Not only is it incredibly simple to make, but it is also packed with flavors that will make your mouth water.
Plus, it’s low in fat and can easily be made vegan and sugar-free with the right substitutions. So, if you’re in the mood for something sweet, try this coconut pudding recipe and enjoy a truly special treat.
Best of all, it can easily be doubled or tripled, so everyone can have a little bite of heaven! So, if you’re looking for an easy, tasty and affordable dessert to serve at your next gathering, try this coconut pudding and watch it disappear!
If you’re loving vegan and chocolate pudding as well, you’ll love this Vegan Chocolate Pudding!
More Delish Dessert Recipes!
- Best Coconut Chocolate Chip Oatmeal Cookies
- Easy Coconut Blondies
- Chocolate Coconut Truffles
- Chocolate Coconut Layered Bars
- 3 Ingredient Peanut Butter Cookies
- Nutella & Coconut Cheesecake Brownies
Simple Homemade Coconut Pudding
Ingredients
- 2 cups milk or or almond milk, or for vegan use coconut milk, I used almond milk
- ⅔ cup sugar or healthy sugar-free sweetner like Lakanto monk fruit or Swerve
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 egg
- 1 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional - coconut extract adds a coconut flavor punch, but if you don’t have it, it’s fine, the coconut flavor will definitely come through with the shredded coconut
- ¾ cup shredded sweetened coconut
- whipped topping garnish optional
- toasted coconut garnish optional
Instructions
- If making vegan, omit eggs, use vegan or plant-based butter and use coconut milk or almond milk for eggs, butter and milk substitutions
- In large saucepan, using stove, whisk together the milk of choice, sugar, cornstarch, salt, egg and egg yolk (omit if making vegan) and then cook over medium high heat until mixture noticeably thickens and starts bubbling.
- Remove pudding from heat and whisk in butter, coconut extract (optional) vanilla extract and coconut until butter is completely melted. Mixture should be thick, but will continue thickening while cooling.
- Place pudding in sealed container or cover with plastic wrap and place in refrigerator until cool.
- For individual servings, pour into individual ramekins. Serve with toasted coconut and whipped topping.
- For pie, add the pudding to the pie crust or tart and then cover with plastic wrap. Once it’s set, serve with toasted coconut and whipped topping.
- For adding as a filling in cupcakes, cakes, cream puffs, or eclairs, let the pudding cool before filling using a pastry bag with a large hole tip.
- This can be made up to 3-4 days ahead. Always keep refrigerated.
