This creamy coconut milk pudding is a simple, comforting dessert inspired by a classic Taiwanese treat. With just four pantry-friendly ingredients, it comes together quickly and delivers a smooth, lightly sweet flavor that’s perfect served chilled any time of year.
Why You’ll Love This Recipe
Made with only four simple ingredients
Naturally dairy-free and suitable for many diets
Smooth, silky texture with rich coconut flavor
Quick to prepare with minimal cooking
Easy enough for beginners, fun to make with kids
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups full-fat coconut milk
1/4 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
Directions
In a small bowl, whisk together the cornstarch and 1/2 cup of the coconut milk until completely smooth and lump-free.
In a saucepan set over medium heat, combine the remaining coconut milk, sugar, and salt. Stir gently until the sugar dissolves and the mixture is warm but not boiling.
Slowly pour the cornstarch mixture into the saucepan while whisking constantly.
Continue cooking, stirring constantly, until the pudding thickens and reaches a smooth, custard-like consistency. This usually takes 2 to 4 minutes.
Remove from heat and immediately pour the pudding into serving bowls or molds.
Let cool slightly at room temperature, then refrigerate until fully set and chilled before serving.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 5 minutes
Chilling time: 2 hours
Total time: about 2 hours and 10 minutes
Variations
Vanilla coconut pudding: Stir in 1/2 teaspoon vanilla extract after removing from heat.
Coconut pandan style: Add a few drops of pandan extract for a traditional aroma and light green color.
Extra creamy version: Replace 1/4 cup of coconut milk with coconut cream.
Less sweet option: Reduce the sugar to 3 tablespoons for a milder sweetness.
Storage/Reheating
Store the pudding covered in the refrigerator for up to 3 days. This dessert is best enjoyed cold and does not require reheating. If condensation forms on top, gently blot with a paper towel before serving.
FAQs
Can I use light coconut milk instead of full-fat?
You can, but the pudding will be less rich and slightly thinner in texture.
Is this pudding served warm or cold?
It is traditionally served chilled, which helps it fully set and enhances the flavor.
What can I use instead of cornstarch?
You can substitute tapioca starch in equal amounts for a more traditional texture.
Does this pudding taste very sweet?
No, it has a mild sweetness that lets the coconut flavor shine. You can adjust the sugar to taste.
Can I pour it into molds?
Yes, lightly greased molds work well if you want to unmold the pudding for serving.
Is this dessert suitable for kids?
Yes, it’s simple, gently flavored, and made with basic ingredients kids usually enjoy.
Why is my pudding lumpy?
Lumps usually happen if the cornstarch wasn’t fully dissolved or the mixture wasn’t stirred constantly while cooking.
Can I freeze coconut milk pudding?
Freezing is not recommended, as it can cause separation and a grainy texture when thawed.
How do I know when the pudding is done?
It’s ready when it coats the back of a spoon and holds its shape when stirred.
Can I add toppings?
Yes, fresh fruit, toasted coconut flakes, or a drizzle of coconut cream all pair well.
Conclusion
This four-ingredient coconut milk pudding proves that simple desserts can be incredibly satisfying. With its smooth texture, gentle sweetness, and easy preparation, it’s a recipe you’ll come back to whenever you want a quick, comforting treat that feels special without any fuss.
A smooth and creamy coconut milk pudding made with just four ingredients. Naturally dairy-free and lightly sweetened, it’s an easy chilled dessert perfect for any occasion.
Ingredients
2 cups full-fat coconut milk
1/4 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
Instructions
In a small bowl, whisk together cornstarch and 1/2 cup of the coconut milk until smooth and lump-free.
In a saucepan over medium heat, combine the remaining coconut milk, sugar, and salt. Stir until sugar dissolves and the mixture is warm.
Slowly pour in the cornstarch mixture while whisking constantly.
Continue cooking, stirring constantly, for 2 to 4 minutes until thickened to a custard-like consistency.
Remove from heat and pour into serving bowls or molds.
Let cool slightly at room temperature, then refrigerate for at least 2 hours until set and chilled.
Notes
For added flavor, stir in 1/2 tsp vanilla extract or a few drops of pandan extract after cooking.
Substitute tapioca starch for cornstarch for a more traditional texture.
Use lightly greased molds if you want to unmold the pudding for serving.
Top with fresh fruit or toasted coconut flakes for extra flavor and presentation.
