Easy Coconut Pudding Recipe

Coconut pudding is a classic tropical dessert that’s smooth, silky, and bursting with coconut flavor. This homemade coconut pudding recipe is incredibly easy to make using pantry staples and only takes about 15 minutes to cook.

It’s perfect for serving after dinner or as a refreshing summer treat. Whether you enjoy it warm or chilled, this pudding will satisfy any sweet craving with its luscious texture and coconut aroma.

1. Easy Coconut Pudding Recipe (Yield: 4 Servings)

Ingredients

• 2 cups milk
• ½ cup + 3 tablespoons sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 whole egg
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½–¾ cup shredded sweetened coconut
• Whipped topping (optional, for serving)
• Toasted coconut (optional, for garnish)

Instructions

Step 1: Prepare the Ingredients

Before you start, gather all the ingredients and measure them accurately. Separate one egg yolk from the white and keep it aside. You’ll use both a whole egg and an extra yolk to make the pudding extra creamy and rich.

Step 2: Combine Dry Ingredients

In a medium saucepan (preferably nonstick), whisk together the sugar, cornstarch, and salt. Mixing the dry ingredients first ensures that the cornstarch dissolves smoothly into the liquid without forming lumps.

Step 3: Add Milk and Eggs

Gradually whisk in the milk while stirring constantly to prevent clumping. Once the mixture is smooth, whisk in the whole egg and the egg yolk. This combination helps the pudding achieve a silky texture and rich custard flavor.

Step 4: Cook the Pudding

Place the saucepan over medium heat. Stir continuously with a whisk or silicone spatula as the mixture warms up. It’s important to keep stirring to prevent the eggs from curdling or the milk from scorching at the bottom.
After about 6–8 minutes, the pudding will begin to thicken. Continue cooking until it reaches a consistency that coats the back of a spoon.

Step 5: Add Flavor and Butter

Once the pudding thickens, remove the saucepan from the heat. Immediately stir in the butter, vanilla extract, and coconut extract. The butter adds a luxurious mouthfeel, while the extracts bring out the tropical aroma of coconut and vanilla.

Step 6: Mix in Shredded Coconut

Fold in the shredded sweetened coconut until evenly distributed. This adds texture and enhances the pudding’s coconut flavor.

Step 7: Chill the Pudding

Pour the pudding into small dessert cups or ramekins. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the pudding.

Allow it to cool slightly at room temperature, then refrigerate for at least 2 hours or until fully chilled and set.

Step 8: Serve and Garnish

Before serving, top the pudding with a dollop of whipped cream and sprinkle with toasted coconut for extra flavor and crunch. You can toast coconut flakes in a dry skillet over medium heat for 2–3 minutes until golden brown.

2. Tips for Perfect Homemade Coconut Pudding

Use Whole Milk for Creaminess:

Whole milk provides the best texture and flavor. If you want an even richer pudding, substitute part of the milk with coconut milk or heavy cream.

Constant Stirring Is Key:

Pudding thickens quickly as it cooks, so keep stirring to avoid lumps and scorching.

Adjust Coconut Texture:

For a smoother pudding, use finely shredded coconut or pulse it in a food processor. For more texture, use larger flakes.

Control Sweetness:

This recipe uses sweetened coconut, but you can reduce the sugar slightly if you prefer a less sweet dessert.

Prevent Skin Formation:

Always cover the pudding surface with plastic wrap while cooling to maintain a smooth top.

Add Extra Coconut Flavor:

If you love a stronger coconut taste, replace ½ cup of milk with canned coconut milk or coconut cream.

Make Ahead:

Coconut pudding can be made up to two days in advance. Store it covered in the refrigerator until ready to serve.

3. Frequently Asked Questions

Q1: Can I use coconut milk instead of regular milk?

Yes! You can substitute part or all of the milk with coconut milk for an even more intense coconut flavor. For the creamiest result, use full-fat canned coconut milk.

Q2: Why did my pudding turn out lumpy?

Lumps usually form if the cornstarch isn’t mixed properly before heating or if the pudding isn’t stirred continuously. Always whisk the dry ingredients with milk until smooth before cooking, and stir constantly while heating.

Q3: How long can I store homemade coconut pudding?

You can store the pudding in an airtight container in the refrigerator for up to 3–4 days. Avoid freezing it, as the texture may become watery once thawed.

Q4: Can I make this pudding dairy-free?

Yes. Replace the milk with coconut milk and the butter with coconut oil or a dairy-free margarine. The flavor will still be deliciously tropical.

Q5: How can I thicken my pudding if it’s too runny?

If your pudding doesn’t set properly, dissolve 1 teaspoon of cornstarch in 2 tablespoons of cold milk and whisk it into the warm pudding. Cook again over medium heat for 1–2 minutes until thickened.

4. Nutrition Information

This easy coconut pudding recipe is a perfect homemade dessert that brings a touch of tropical sweetness to your table. With its creamy texture, rich coconut flavor, and subtle vanilla notes, it’s a crowd-pleaser that’s both simple and elegant. Whether you’re making it for family gatherings, weeknight dinners, or special celebrations, this pudding is sure to impress.