Creamy Coconut Pudding

Creamy coconut pudding is a silky, rich dessert that I love for its tropical flavor and comforting texture. Made with coconut milk and just a handful of simple ingredients, this pudding is smooth, sweet, and incredibly satisfying. Whether I serve it warm or chilled, it always brings a taste of paradise to the table.

Why You’ll Love This Recipe

I love how easy it is to make this pudding from scratch with ingredients I usually already have in the pantry. The coconut milk gives it a luxurious creaminess, while the cornstarch creates that classic pudding texture. It’s naturally dairy-free, gluten-free, and perfect on its own or topped with fruit, toasted coconut, or a drizzle of caramel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Full-fat coconut milk

• Granulated sugar

• Cornstarch

• Salt

• Vanilla extract

• Optional: shredded coconut or coconut extract for extra flavor

Directions

1. In a saucepan off the heat, I whisk together the sugar, cornstarch, and salt.

2. I slowly pour in the coconut milk, whisking to prevent lumps, and place the pan over medium heat.

3. I cook the mixture, stirring constantly, until it begins to bubble and thicken—this usually takes 6–8 minutes.

4. Once thick, I remove it from the heat and stir in the vanilla extract (and coconut extract, if using).

5. I pour the pudding into individual cups or a large bowl and let it cool slightly.

6. I cover the surface with plastic wrap (pressed directly on the pudding to prevent a skin from forming) and chill for at least 2 hours until set.

7. I serve it chilled, topped with toasted coconut, berries, or a dollop of whipped cream if I want to dress it up.

Servings and timing

This recipe makes about 4 servings and takes 10 minutes to cook, plus 2 hours to chill.

Variations

I sometimes stir in shredded coconut before chilling for texture or replace some coconut milk with almond milk for a lighter version. For a richer pudding, I use a mix of coconut cream and milk. If I want a tropical twist, I top it with chopped mango or pineapple.

Storage/Reheating

I store the pudding in airtight containers in the fridge for up to 4 days. It’s best served cold, but I’ve also enjoyed it slightly warmed. I don’t freeze it, as the texture changes after thawing.

FAQs

Can I make this pudding vegan?

Yes, it already is! I use plant-based ingredients only—no eggs or dairy involved.

What type of coconut milk works best?

I prefer full-fat canned coconut milk for the creamiest result. Light coconut milk will work but results in a thinner texture.

How do I prevent lumps?

I whisk the cornstarch and sugar together first, then slowly add the coconut milk while whisking continuously. Stirring constantly while cooking also helps.

Can I use this as a pie filling?

Absolutely. I let the pudding cool slightly, then pour it into a baked pie crust and chill until set—it makes a delicious coconut cream pie base.

Can I sweeten it with honey or maple syrup?

Yes, I’ve used maple syrup before. Just adjust the amount and reduce the coconut milk slightly if the pudding gets too runny.

Conclusion

Creamy coconut pudding is a quick, versatile dessert I love for its smooth texture and rich flavor. Whether I enjoy it plain or dressed up with toppings, it’s always a comforting treat that’s easy to make and hard to resist.