Creamy Coconut Milk Pudding Recipe

Instructions:

  1. Mix Cornstarch and Sugar
    • In a small bowl, whisk together cornstarch, sugar, and a few tablespoons of coconut milk to form a smooth slurry.
  2. Heat Coconut Milk
    • In a saucepan over medium heat, pour the remaining coconut milk.
    • Stir in the salt and bring just to a simmer (do not boil).
  3. Combine & Cook
    • Slowly whisk the cornstarch mixture into the simmering coconut milk.
    • Continue stirring constantly until the pudding thickens and becomes glossy (about 3–5 minutes).
  4. Add Flavor
    • Remove from heat and stir in vanilla extract.
  5. Chill & Serve
    • Pour pudding into serving bowls or cups.
    • Let cool slightly, then refrigerate for at least 2 hours until fully set.
    • Top with toasted coconut, nuts, or fruit if desired.

💡 Tips:

  • For extra creaminess, replace ½ cup of coconut milk with heavy cream.
  • Add a pinch of cinnamon or nutmeg for a subtle warming flavor.
  • For a low-sugar version, use monk fruit or erythritol instead of sugar.

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📍Recipe in First Comment 💬👇

I can also make a mini portion microwave version of this coconut pudding that’s ready in 5 minutes — perfect for when you crave dessert immediately. Do you want me to do that?