Coconut Milk Pudding Recipe

If you’re dreaming of a creamy, melt-in-your-mouth treat that will instantly transport you to a tropical paradise, Coconut Milk Pudding is your ticket! This recipe is delightfully simple yet deeply satisfying, delivering pure coconut flavor in every spoonful. It’s my go-to dessert when I want something refreshing, light, and just a little bit indulgent.

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Ingredients You’ll Need

One of my favorite things about Coconut Milk Pudding is how short and sweet the ingredient list is. Each component is essential—you can taste its purpose in every bite, whether it’s the velvety coconut milk or the billowy cream that gives that signature texture.

• Coconut Milk: Choose full-fat coconut milk for the richest flavor and creamiest texture—this is the heart and soul of the pudding!
• Gelatin Sheets: These set the pudding into that perfect creamy jiggle; soak them in cold water until soft for best results.
• Heavy Cream: Adds serious lusciousness and a silky finish to the final dessert.
• Milk: Lightens everything up so your pudding isn’t too heavy or dense.
• Sugar: Just enough sweetness to balance the coconut’s natural richness.
• Desiccated Coconut: Provides a wonderful crunchy contrast and doubles down on coconut flavor for toppings or pudding bites.
• Fresh Fruit: Optional, but recommended for a pop of refreshing color and tanginess on top!

Variations

What I love about Coconut Milk Pudding is how easy it is to put your own spin on it! Whether you’re catering to dietary needs or simply craving a new twist, there’s plenty of room to experiment and find your signature version.

• Vegan Coconut Pudding: Use agar-agar instead of gelatin and swap in vegan cream for a plant-based, dairy-free option.
• Chocolate Coconut Pudding: Stir in a couple tablespoons of cocoa powder with your milk mixture for a decadent chocolatey treat.
• Fruit Swirl: Add a ripple of passionfruit puree, mango, or berry compote before chilling to infuse the pudding with bright color and flavor.
• Crunchy Topping: Instead of soft fruit, top with toasted coconut flakes or chopped roasted nuts for a satisfying crunch.

How to Make Coconut Milk Pudding

Step 1: Soften the Gelatin

Start by soaking the gelatin sheets in a bowl of cold water. Let them sit for several minutes until they become soft, pliable, and almost transparent. Make sure to drain them completely before adding to your pudding mixture—this is the secret to that perfect, silky set.

Step 2: Heat the Dairy and Coconut Mixture

Combine the milk, coconut milk, heavy cream, and sugar in a small saucepan. Set it over the lowest heat you can manage—slow and gentle is key here! Stir patiently, just until the sugar dissolves, being careful not to boil (boiling can change the texture later!).

Step 3: Dissolve Gelatin and Blend

Remove the pan from the heat, then add the softened gelatin sheets directly into the warm mixture. Give it a good stir until you’re sure the gelatin is completely dissolved and every bit has melted in, so your pudding sets evenly and beautifully.

Step 4: Pour, Chill, and Set

Spoon or pour your delicious pudding base into individual glasses, ramekins, or a lined container if you’ll be making pudding bites. Let everything cool on the counter for a bit, then transfer to the fridge and chill for at least 4 hours. The wait is worth it—promise!

Step 5: Serve (or Make Coconut Pudding Bites!)

If you’re making pudding bites, simply line a rectangular container with plastic wrap, pour in the mixture, and chill until set. Then gently lift out, cut into cubes, and roll each cube in a tumble of desiccated coconut. Serve with fresh fruit for a lovely finish.

How to Serve Coconut Milk Pudding

Garnishes

The ultimate finishing touch for Coconut Milk Pudding? Garnishes! A scattering of desiccated coconut adds gentle crunch, while fresh slices of mango, kiwi, or sweet berries bring a pop of color and gorgeous contrast. Even a sprig of fresh mint leaves can take things up a notch in both look and flavor.

Side Dishes

While Coconut Milk Pudding is a showstopper solo, it’s divine alongside a tropical fruit salad or crisp coconut cookies. If you’re serving a multi-course meal, I love pairing it with lightly spiced tea or an icy Vietnamese coffee as a cool and creamy counterpoint.

Creative Ways to Present

Think outside the ramekin! Pour the pudding into shot glasses for a party, make pretty cubes rolled in coconut for an elegant dessert board, or go rustic by serving in halved coconut shells. Layer with fruit puree for a parfait effect—the only limit is your imagination with Coconut Milk Pudding.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Milk Pudding stores beautifully! Keep individual servings or cubes in an airtight container in the refrigerator for up to 3 days. It’s a lifesaver for make-ahead desserts and late-night cravings alike.

Freezing

You can freeze Coconut Milk Pudding, but keep in mind this may slightly alter the creamy texture (it gets a bit icier). For best results, freeze portions in silicone molds, then thaw in the fridge before serving. Skip freezing if you’re after that ultra-silky consistency.

Reheating

No reheating required—Coconut Milk Pudding is always served cold and creamy! If frozen, simply allow to thaw in the refrigerator until soft and luscious again.

FAQs

Final Thoughts

If you’ve been craving something cool, creamy, and impossibly easy to make, Coconut Milk Pudding is calling your name! I can’t wait for you to whip up a batch and see just how magical coconut, cream, and a little patience can be. Treat yourself—you deserve dessert that feels like a getaway!

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