Name: Creamy Coconut Pudding: Your Ultimate Tropical Dessert Fix Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 27 min
Cuisine: Tropical
Ingredients: 1 can (13.5 oz) Full-fat Coconut Milk; 2 large Egg Yolks; 1/2 cup White Sugar (or substitute with coconut sugar); 1/4 cup Cornstarch; 2 tablespoons Butter (or substitute with coconut oil for dairy-free); 1 teaspoon Coconut Extract (optional but recommended); 1/4 cup Toasted Coconut Flakes; 1 cup Fresh Tropical Fruit (such as mango, pineapple, or papaya); 1 cup Whipped Cream

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Introduction

Creamy Coconut Pudding is a luscious tropical dessert that’s both comforting and refreshing. Made with rich coconut milk and a smooth custard base, it offers a perfect balance of sweetness and creaminess. Whether served on its own or garnished with fresh fruit, it’s sure to satisfy your dessert cravings.

The image shows three short clear glass cups filled with a creamy white dessert. Each cup has a small pile of light brown toasted shredded coconut on top as a garnish. The closest cup is placed on a simple white plate with a smooth surface, and there are toasted coconut pieces scattered around it. In the background, there are whole brown coconuts and half a coconut shell with white coconut meat visible. The scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can full-fat Coconut Milk
2 large Egg Yolks
1/2 cup White Sugar (or coconut sugar for deeper flavor)
1/4 cup Cornstarch
2 tablespoons Butter (or coconut oil for a dairy-free option)
1 teaspoon Coconut Extract (optional)
1/4 cup Toasted Coconut Flakes (optional, for garnish)
1 cup Fresh Fruit (optional, for garnish)
1 cup Whipped Cream (optional, for topping)

Instructions

Step 1: In a medium saucepan over medium heat, whisk together the coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract until the mixture is smooth and well combined.
Step 2: Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon. This should take about 4 to 7 minutes.
Step 3: Once thickened, divide the pudding into individual serving dishes.
Step 4: Refrigerate the pudding for at least 15 to 20 minutes to allow the texture to set properly before serving.

Tips & Variations

For extra tropical flavor, add lime zest or mango puree to the mixture before thickening.
Toast coconut flakes in a dry pan until golden to enhance their aroma and crunch when garnishing.
Substitute butter with coconut oil for a dairy-free version.
Use coconut sugar instead of white sugar for a richer, more complex sweetness.

Storage

Store leftover coconut pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat while stirring, or enjoy it chilled. Garnishes like fresh fruit and whipped cream should be added just before serving for best texture and flavor.

How to Serve

Three small clear glasses hold a creamy white pudding, each topped with a small pile of golden toasted coconut flakes. The glass in the foreground is set on a round white plate, while the other two sit directly on a white marbled surface. Around the glasses, there are whole brown coconuts and a halved coconut showing white flesh. Some toasted coconut flakes are scattered lightly on the white marbled surface near the front glass. The image has soft natural light and a clean, simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

Yes, substitute the egg yolks with a plant-based thickener like cornstarch or agar-agar, and use coconut oil instead of butter to make it dairy-free and vegan-friendly.

How do I know when the pudding is done cooking?

The pudding is ready when it thickens enough to coat the back of a spoon and leaves a clear line when you run your finger through it. This usually takes around 4 to 7 minutes of constant whisking over medium heat.