Only 3 ingredients! Super Easy Vegan Coconut Dessert | Delicious Coconut Pudding Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: toasted oats

Unsweetened flakes reduce sugar, while oats are a budget-friendly alternative.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides a vegan option, while silken tofu is a cost-effective substitute.

Remove coconut meat from the shell and peel the upper brown skin with a peeler.

Cut the coconut meat into small pieces.

Grind the coconut meat with 200 ml of coconut water.

Squeeze out the coconut milk from the ground mixture.

Add 1/2 cup of water to the remaining coconut meat and grind again.

Squeeze out more coconut milk from this mixture.

In a bowl, mix 1/4 cup corn flour with 1/4 cup coconut milk to make a slurry without lumps.

Add 1/4 cup sugar to the mixture and stir.

Cook the mixture on medium heat until it reaches a boil.

After it boils, lower the heat and add the corn flour slurry while stirring the coconut milk continuously.

Cook for 5 minutes without stopping stirring.

Switch off the heat and grease a dish with clarified butter or coconut oil.

Tap the dish to level the mixture and let it cool down at room temperature.

Refrigerate for 2 hours.

After 2 hours, the coconut pudding should come out easily from the dish.

Garnish with rose petals, cut into pieces, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens