Coconut pudding is a smooth, creamy dessert that’s easy to make with just a few ingredients. It’s naturally dairy-free, rich in coconut flavor, and perfect for serving at the end of a meal or as a cool treat on a warm day.
Why Everyone Will Love This Recipe
This pudding is light yet indulgent, with a silky texture and tropical flavor. It’s gluten-free, can easily be made vegan, and looks beautiful when served with a glossy hazelnut topping and a sprinkle of shredded coconut. Plus, it requires minimal prep time—your fridge does most of the work.
What Is 4-Ingredient Coconut Pudding?
Coconut pudding is a classic dessert found in many tropical cuisines, from Southeast Asia to the Caribbean. While variations exist, this version uses coconut milk thickened with cornstarch for a smooth, custard-like consistency without eggs or dairy cream.
Cooking Tips
- Stir constantly while cooking to prevent lumps.
- Use full-fat coconut milk for the creamiest texture.
- Add a pinch of salt to enhance the coconut flavor.
- Chill the molds overnight for the best set.
Frequently Asked Questions
Can I Make Coconut Pudding Without Cornstarch?
Yes—arrowroot powder or tapioca starch can be used instead, but the texture may vary.
Can I Make It Vegan?
This recipe is already vegan as long as you use a plant-based hazelnut spread.
How Long Does It Last in the Fridge?
Up to 3–4 days in an airtight container.
Can I Make It Sweeter?
Yes—add 2–3 tablespoons of sugar or maple syrup to the mixture before cooking.
Can I Serve It Warm?
This pudding is best served chilled, but you can enjoy it slightly warm right after cooking.
How to Store
Cover the molds or transfer pudding to an airtight container and refrigerate for up to 4 days.
How to Freeze
Freezing is not recommended, as the pudding may separate when thawed.
Ingredients
How to Make 4-Ingredient Coconut Pudding
In a small saucepan, whisk together cornstarch and shredded coconut.
Gradually add coconut milk in 2–3 batches, whisking well after each addition to avoid lumps.
Stir in vanilla extract.
Place over medium heat, stirring constantly until the mixture boils and thickens.
Pour into small molds and refrigerate for at least 4 hours, or until set.
Unmold, decorate with hazelnut spread, sprinkle with shredded coconut, and enjoy.
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