Description
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
