Coconut Milk Pudding


Coconut Milk Pudding

Yield: 4-8 puddings


  • 2 cups coconut milk
  • ½ cup milk
  • ¼ cup sugar
  • 2 tbsp cornstarch
  • 2 egg yolks, room temp
  • 1 tbsp vanilla
  • ¼ cup shredded coconut (optional)
  • pinch of salt


  1. Heat coconut milk, milk, sugar, salt and cornstarch in a medium saucepan over medium heat while whisking.
  2. Once the sugar has dissolved, temper in your egg yolks.
  3. Continue stirring until the pudding has thickened and can coat the back of a spoon.
  4. Remove from the heat and mix in the shredded coconut and vanilla.
  5. Pour into serving dishes.
  6. Chill or serve warm.

Coconut Milk Pudding Tips

For thick creamy pudding, use the suggested 2 tablespoons of cornstarch. If you want a pudding that can stand up to being served in a pie, use 4 tablespoons of cornstarch instead.

Add some coconut extract, 1 teaspoon, for a more pronounced coconut flavor.

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