From-Scratch Coconut Pudding Recipe (The EASY Way!)

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.

Toast the coconut for topping. Add 1/4 cup shredded coconut to a small skillet over medium-low heat. Toast until it’s golden in spots, about 2 minutes, stirring constantly. Once toasted, immediately transfer the coconut to a bowl or plate to cool so it doesn’t burn.

Cook the pudding. Add the cold milk, sugar, egg yolks, cornstarch, and salt to a medium saucepan, and whisk well to combine. Put the saucepan over medium heat and cook until thickened, about 4 to 7 minutes, stirring constantly with a wooden spoon. Remove from the heat.

Add the finishing touches. Add the butter, vanilla extract, and coconut extract, and stir gently until the butter is melted. Stir in 1/2 cup shredded coconut.

Portion out the pudding and chill. Ladle the pudding into 4 glasses (6-ounce glasses or ramekins work well). Immediately cover the top of each pudding with plastic wrap. Cool to room temperature (about 1 hour), and then refrigerate to chill (at least 4 hours).

Enjoy. Serve each pudding topped with a dollop of whipped cream (if desired), and 1 tablespoon toasted coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens