Description
Toasted Coconut Pudding is a creamy and luscious dessert that perfectly blends the rich flavors of coconut with a silky texture that melts in your mouth. It offers a delightful balance of sweetness and nuttiness, complemented by the aromatic hint of toasted coconut flakes. Its tropical flavor profile makes it ideal for summer gatherings, holiday celebrations, or any occasion that calls for a sweet escape.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, combine coconut milk, whole milk, sugar, and salt over medium heat. Stir occasionally until heated but not boiling, allowing flavors to meld.
- Whisk cornstarch with a few tablespoons of the warm milk mixture in a small bowl until smooth. Gradually pour this back into the saucepan, whisking continuously to avoid lumps.
- Cook over medium heat, stirring constantly until the pudding thickens (about 5–7 minutes). Remove from heat once it reaches a creamy consistency.
- Stir in vanilla extract and butter until melted and combined. Fold in toasted coconut flakes, reserving some for garnish.
- Pour pudding into serving dishes and cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate at least 2 hours until fully chilled.
Notes
- Use almond milk, soy milk, or other plant-based milks to make it dairy-free.
- Use certified gluten-free cornstarch for a gluten-free option.
- Replace sugar with stevia, erythritol, or another sugar substitute for sugar-free variations.
- Try adding fresh mango puree, dark chocolate shavings, or a pinch of nutmeg for creative twists.
- Whisk constantly during cooking to avoid lumps and ensure smooth texture.
- Press plastic wrap directly on the pudding surface while chilling to prevent skin formation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical/International
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: toasted coconut pudding, coconut dessert, creamy pudding, tropical dessert, coconut milk pudding