Learn how to make coconut pudding with just a few ingredients you might already have on hand. This is a creamy coconut pudding that is made from scratch. Coconut milk, eggs (optional), coconut extract, and more come together for this incredible flavorful creamy pudding.
Top with some vanilla wafer cookies, graham cracker crumbs, or even a dollop of whipped cream. This dessert is great for an after dinner dessert or to take to a pool party potluck.
Why I love this Recipe
- It’s made from scratch
- Has a rich and creamy texture
- Individual dessert cups, great for kids or adults
- Minimal ingredients
- Make this a vegan dessert by using only plant-based ingredients
How to Make Coconut Pudding
For this recipe you will need coconut milk (full-fat, not light coconut milk), egg yolks (optional), corn starch or arrowroot flour, sugar, coconut oil and coconut extract.
Step One: Add the coconut milk, sugar, and corn starch into the saucepan. Whisk well and cook over medium heat for a 5-7 minutes. You want the mixture to thicken and become pudding.
Step Two: Add in egg yolks (optional), slowly and whisk vigisourly.
Step three: Once the coconut pudding is thick and creamy, remove it from the heat and add the coconut oil and coconut extract into the pudding. If the pudding has thick chunks, you may want to strain the pudding through a fine sieve before serving. Pour the pudding into individual cups and cover and refrigerate for around 30 minutes.
Then top the pudding with some fresh fruit, whipped cream, coconut flakes, or serve it up plain.
Variations to Recipe
Here are a few ways you can change up this homemade coconut milk pudding recipe. Simple swaps to elevate the flavor even more.
- Swap arrowroot powder with corn starch if you need.
- Top with toasted coconut to really elevate the flavor of this easy dessert.
- You don’t have to make single servings, you can place in a big bowl if you want.
- Mix in some shredded coconut flakes once the pudding is done.
- If you don’t want coconut extract swap with vanilla extract to sweeten the mixture.
- Use this pudding as the filling for a coconut cream pie. Pour into a baked shell, then top with whipped cream.
- Top pudding with chocolate shavings to enhance the flavor. Or dust with cocoa powder.
- Mix in coconut chops.
Storing Coconut Pudding
Ensure your cups are covered with plastic wrap or have a lid to seal the cups. Then refrigerate the cups for 3-4 days. Then grab and eat your pudding as you wish. Best results are eating within the first two days of being made.
Due to the ingredients in this recipe you will not be able to freeze your pudding, as it will not thaw properly.
FAQs
You can use an almond milk or even a plain milk if you don’t want to use coconut milk. You will find that swapping the coconut milk it is going to take away some of the coconut flavor of the pudding.
The eggs and the cornstarch/arrowroot are going to be the two ingredients that create an extra creaminess to the pudding.
Adding in ground cinnamon, cocoa powder, or other spices can help transform the pudding to change a bit in terms of the flavor. You can mix it in with the main ingredients in the pot, or top it with the spices after it is cooked and in the individual serving dishes.
If pudding is one of our favorite desserts, you will love the simplicity of ingredients and the homemade flavor. You also know exactly what is used to make the pudding with no additives. A great recipe to whip up in no time.
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PrintCoconut Pudding Recipe
Enjoy this easy coconut pudding recipe made with natural ingredients! This recipe is a great dessert on hot summer days and can be made into a vegan coconut pudding as well!
- Prep Time: 5 minutes
- Cook Time: 10 minutes + Cooling Time
- Total Time: 45 minutes
- Yield: 16 ounces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups full-fat coconut milk
- 2 egg yolks (optional)
- 1/3 cup organic sugar, coconut sugar, or sugar-free granulated sweetener like monk fruit
- 2 tablespoons coconut oil
- 3 tablespoons cornstarch or arrowroot starch
- 1 teaspoon coconut extract
Instructions
- Pour the coconut milk, sugar, and corn starch into the saucepan.
- Whisk well and cook over medium heat for a 5-7 minutes. You want the mixture to thicken and become pudding.
- Next, add in the egg yolks (optional), and whisk vigorously.
- Once the coconut pudding is thick and creamy, remove it from the heat and add the coconut oil and coconut extract into the pudding.
- Pour the pudding into individual cups and cover and refrigerate for around 30 minutes.
- Top the pudding with some fresh fruit, whipped cream, coconut flakes, or serve it up plain.
Note: If the pudding has thick chunks, you may want to strain the pudding through a fine sieve before serving.
Nutrition Facts
- Serving Size: 8 ounces
- Calories: 705
- Sugar: 36g
- Fat: 58g
- Carbohydrates: 42.5g
- Protein: 5.5g
Very good coconut pudding. I did use eggs. Nice and thick. Not too sweet which is good!
More like a drink. At least it was easy going down the drain!
My pudding came out like regular pudding. I used egg yokes. It came out very good. Maybe something was missed when you had done this?