Simple Homemade Coconut Pudding
Have you been looking for a simple Homemade Coconut Pudding that will be sure to please everyone? Here’s an easy and delicious homemade coconut pudding recipe that's whips up quickly and is sure to be a hit!
Servings: 4 Servings
Calories:
Ingredients
- 2 cups milk or or almond milk, or for vegan use coconut milk, I used almond milk
- ⅔ cup sugar or healthy sugar-free sweetner like Lakanto monk fruit or Swerve
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 egg
- 1 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional - coconut extract adds a coconut flavor punch, but if you don’t have it, it’s fine, the coconut flavor will definitely come through with the shredded coconut
- ¾ cup shredded sweetened coconut
- whipped topping garnish optional
- toasted coconut garnish optional
Instructions
- If making vegan, omit eggs, use vegan or plant-based butter and use coconut milk or almond milk for eggs, butter and milk substitutions
- In large saucepan, using stove, whisk together the milk of choice, sugar, cornstarch, salt, egg and egg yolk (omit if making vegan) and then cook over medium high heat until mixture noticeably thickens and starts bubbling.
- Remove pudding from heat and whisk in butter, coconut extract (optional) vanilla extract and coconut until butter is completely melted. Mixture should be thick, but will continue thickening while cooling.
- Place pudding in sealed container or cover with plastic wrap and place in refrigerator until cool.
- For individual servings, pour into individual ramekins. Serve with toasted coconut and whipped topping.
- For pie, add the pudding to the pie crust or tart and then cover with plastic wrap. Once it’s set, serve with toasted coconut and whipped topping.
- For adding as a filling in cupcakes, cakes, cream puffs, or eclairs, let the pudding cool before filling using a pastry bag with a large hole tip.
- This can be made up to 3-4 days ahead. Always keep refrigerated.