This no-bake coconut pudding is a light and luscious dessert made with coconut milk, white chocolate, and a hint of vanilla. It's perfect for summer days or when you need a make-ahead treat that's both elegant and refreshing. Thanks to the gelatin, it sets beautifully into a sliceable form, while the white chocolate adds a silky sweetness that pairs wonderfully with shredded coconut on top.
Why Everyone Will Love This Recipe
- No oven required – ideal for warm-weather months
- Naturally gluten-free and customizable with regular or plant-based milk
- Velvety texture thanks to white chocolate and gelatin
- Perfect make-ahead dessert for parties or holidays
- Easy to prepare, yet feels fancy and restaurant-worthy
What Is Coconut Pudding?
Coconut pudding is a creamy chilled dessert made by heating coconut milk with flavorings, sweeteners, and a thickening agent—in this case, gelatin and white chocolate. Once poured into a mold and chilled, it sets into a smooth, sliceable texture. Served cold and topped with grated coconut, this dessert offers a tropical twist that's sweet, light, and irresistible.
Pro Tips for Success
- Use full-fat coconut milk for the creamiest results
- Soak gelatin sheets in cold water for 5–10 minutes before adding
- Let the milk cool slightly before adding gelatin to avoid breaking it down
- Line your mold with plastic wrap for easier unmolding
- You can also use agar agar for a vegetarian option (adjust amounts accordingly)
Frequently Asked Questions
Can I use regular milk instead of coconut milk?
Yes, but the coconut flavor will be milder. You can also mix the two.
Can I use powdered gelatin?
Absolutely. Use 1 envelope (about 7g) of powdered gelatin and dissolve it in a few tablespoons of cold water before adding.
Can I make this dessert vegan?
Yes. Use agar agar instead of gelatin, and choose dairy-free white chocolate.
How long does it need to chill?
At least 6 hours, but overnight is best for a firm, sliceable texture.
What’s the best mold to use?
A silicone mold, loaf pan, or even a clean milk carton works great.
How to Store
Cover the coconut pudding tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
How to Freeze
Freezing is not recommended as the texture may become watery when thawed. Instead, prepare it fresh and store it in the fridge.
Ingredients
How To Make A Delicious Coconut
In a small saucepan, heat the coconut milk with the split vanilla bean (or vanilla extract) until it reaches a near boil. Remove from heat. Meanwhile, chop the white chocolate and place it in a mixing bowl.
In a small saucepan, heat the coconut milk with the split vanilla bean (or vanilla extract) until it reaches a near boil. Remove from heat. Meanwhile, chop the white chocolate and place it in a mixing bowl.
Pour the hot coconut milk over the chopped chocolate and whisk until fully melted and smooth. While it’s still warm, stir in the gelatin sheets—previously soaked in cold water and well squeezed—and mix until completely dissolved.
Pour the mixture into a mold of your choice (a silicone loaf pan or cleaned milk carton works great), cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
Pour the hot coconut milk over the chopped chocolate and whisk until fully melted and smooth. While it’s still warm, stir in the gelatin sheets—previously soaked in cold water and well squeezed—and mix until completely dissolved.
Once fully set, carefully unmold the pudding and slice. Sprinkle generously with grated coconut and serve chilled.
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