Homemade Coconut Pudding Recipe
If you’re a fan of creamy, luscious desserts, this Homemade Coconut Pudding is a must-try. Made with rich coconut milk and a hint of coconut rum, this pudding is the perfect balance of sweetness and tropical flavor. Whether you enjoy it warm or chilled, this dessert is a delightful treat that’s easy to make and sure to impress. Let’s dive into this simple yet luxurious recipe!
Ingredients
- ⅓ cup sugar
- 2 egg yolks
- 1 (14-ounce) can lite coconut milk (I use Trader Joe’s)
- 2 tablespoons coconut cream (Trader Joe’s)
- 2 tablespoons flour
- 1 tablespoon cornstarch
- Pinch of salt
- 1 teaspoon coconut rum (can substitute with vanilla if desired)
- ½ cup sweetened coconut flakes (optional, for topping)
Directions
- Prepare the Egg Mixture:
- In the bowl of a stand mixer, combine the sugar and egg yolks. Using the whisk attachment, beat the mixture on medium-high speed until it becomes light and fluffy, which should take about 5 minutes. Be sure to stop the mixer every couple of minutes to scrape down the sides of the bowl to ensure even mixing.
- Heat the Coconut Milk:
- While the eggs and sugar are mixing, pour the coconut milk and coconut cream into a saucepan. Heat over low heat until the liquid begins to scald and you see steam rising, then remove the pan from the heat. Be careful not to let it boil.
- Combine the Dry Ingredients:
- Add the flour and cornstarch to the egg mixture and whisk until well combined. Again, scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Temper the Eggs:
- With the mixer running on low speed, slowly add a small amount of the hot coconut milk to the egg mixture. This process, known as tempering, prevents the eggs from curdling. Once well mixed, gradually add the remaining coconut milk, continuing to whisk until the mixture is fully incorporated and smooth.
- Cook the Pudding:
- Transfer the entire mixture back to the saucepan. Heat over medium-low heat, whisking frequently, until the pudding thickens, about 5-10 minutes. The pudding is ready when it coats the back of a spoon. Stir in the coconut rum (or vanilla, if substituting) for added flavor.
- Prepare the Topping:
- If you’d like to add a toasted coconut topping, place the sweetened coconut flakes in a large pan and cook over low heat, stirring frequently. Once the coconut starts to brown, stir continuously to prevent burning. Remove from heat once golden brown.
- Serve and Enjoy:
- Serve the pudding warm or cold, topped with toasted coconut flakes. For an extra twist, you can mix the toasted coconut directly into the pudding before serving if you prefer a more textured dessert.
Additional Information
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 180 kcal per serving
- Servings: 4 servings
Tips for Perfect Coconut Pudding
- Coconut Cream: For a richer flavor, you can use full-fat coconut milk or cream instead of lite coconut milk.
- Tempering: Be sure to add the hot coconut milk slowly to the egg mixture to avoid curdling. This step is crucial for a smooth, creamy pudding.
- Serving Suggestions: This pudding is versatile—serve it as is, or pair it with fresh fruit, a dollop of whipped cream, or even a sprinkle of cinnamon for added flavor.
This Homemade Coconut Pudding is a delightful dessert that’s both easy to make and incredibly satisfying. With its rich, creamy texture and tropical flavor, it’s the perfect treat for any occasion. Enjoy it on its own or with your favorite toppings for a truly indulgent experience. Happy cooking!
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Homemade Coconut Pudding
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Homemade Coconut Pudding is the perfect blend of creamy coconut richness and tropical flavor. The combination of coconut milk and coconut cream creates a silky texture that’s both luxurious and comforting, while the hint of coconut rum adds a subtle depth of flavor. Topped with golden toasted coconut flakes, this pudding is not only delicious but also visually appealing, making it a perfect dessert for any occasion.
Ingredients
⅓ cup sugar
2 egg yolks
1 (14-ounce) can lite coconut milk (I use Trader Joe’s)
2 tablespoons coconut cream (Trader Joe’s)
2 tablespoons flour
1 tablespoon cornstarch
Pinch of salt
1 teaspoon coconut rum (can substitute with vanilla if desired)
½ cup sweetened coconut flakes (optional, for topping)
Instructions
In the bowl of a stand mixer, combine the sugar and egg yolks. Using the whisk attachment, beat on medium-high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer every couple of minutes to scrape down the sides of the bowl.
While the eggs and sugar are mixing, combine the coconut milk and coconut cream in a saucepan. Heat on low until the liquid begins to scald and you see steam rising, then remove the pan from heat.
Add the flour and cornstarch to the egg mixture and whisk until well combined, stopping the mixer as needed to scrape down the sides of the bowl.
With the mixer running on low speed, slowly add a small amount of the hot coconut milk to the egg mixture to temper the eggs. Mix well, then gradually add the remaining coconut milk, continuing to mix until fully incorporated.
Transfer the entire mixture back to the saucepan. Heat over medium-low heat, whisking frequently, until the pudding thickens, about 5-10 minutes. Stir in the coconut rum (or vanilla if substituting).
For toasted coconut topping, add the sweetened coconut flakes to a large pan and cook over low heat, stirring frequently, until golden brown. Once the coconut starts to brown, stir continuously to prevent burning.
Serve the pudding warm or cold, topped with toasted coconut flakes. You can also mix the toasted coconut directly into the pudding before serving if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180