This homemade coconut pudding is creamy, decadent and lusciously smooth while remaining completely dairy-free. It’s simple to make and relies on wholesome ingredients for a naturally subtle coconut flavor.
For years I thought pudding had to come from a packet. Once I learned how easy it is to make from scratch, I started experimenting with flavors from gingerbread to dirty chai tapioca. Still, sometimes the simplest versions are the best. This coconut pudding uses just six ingredients and a straightforward stovetop method to produce a rich, silky dessert.
How to Make Coconut Pudding from Scratch
This pudding follows the same tempering technique used for custard-based ice creams: warm the milk, whisk the egg yolks and sugar, then gradually combine to avoid curdling. Pay attention during tempering and while you cook the pudding so it stays smooth without forming lumps.
Below is a visual summary of the steps. Exact ingredient amounts and the full recipe are included in the recipe card further down.
- Heat the coconut milk in a saucepan over medium heat until hot but not boiling.
- Whisk the egg yolks and sugar in a bowl until pale and fluffy.
- Whisk vigorously until the mixture is light and airy.
- Add the cornstarch (or substitute) and whisk until fully dissolved.
- Slowly pour the hot coconut milk into the egg mixture while whisking constantly to temper the yolks.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. Stir in vanilla just before removing from heat.
- Pour into serving cups. Serve warm or let come to room temperature and chill in the refrigerator for 3–4 hours for a firmer set.
My Pro Tips
Best Tips for Coconut Pudding
- Use full-fat canned coconut milk for a rich, creamy texture; light coconut milk tends to be too thin.
- Cornstarch can be replaced with tapioca starch or arrowroot powder if preferred.
- Always stir continuously when tempering the eggs and while cooking the pudding to avoid curdling or lumps.
- The pudding will firm up significantly as it chills.
- To prevent a skin from forming as it cools, press plastic wrap directly onto the surface of each serving.
- If you want a stronger coconut note, add 1/4 to 1/2 teaspoon coconut extract or fold in shredded coconut, but I prefer to keep the pudding smooth and garnish with toasted flakes instead.
Topping Options
Chilled pudding is a great base for a variety of toppings. Try any of the following:
- Whipped cream or whipped coconut cream.
- Finely chopped tropical fruits such as mango, pineapple or kiwi; a bit of fresh lime zest brightens the flavor.
- Toasted coconut flakes or shreds for crunch.
- Toasted macadamia nuts for texture and a buttery note.
- Crumbled cookies or graham crackers for a contrast in texture.
Storage
Store pudding covered in the refrigerator for 5–7 days. It’s an ideal make-ahead dessert or snack. Do not freeze, as the texture will change.
Try These Other Pudding Recipes Too
Amaranth pudding makes a comforting warm alternative. Coconut caramel coffee pudding is a rich, caffeinated take for an afternoon pick-me-up. And for a lighter option, chia puddings—like blueberry coconut or kefir chia—offer nutritious variations.
Coconut Pudding
Ingredients
- 2 cups full fat canned coconut milk
- 2 egg yolks
- 4 tablespoons cornstarch (or tapioca starch/arrowroot)
- 1/3 cup sugar
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Coconut flakes or shredded coconut, for topping
Instructions
- Heat the coconut milk in a saucepan over medium heat until hot but not boiling.
- In a bowl, whisk the egg yolks and sugar until pale, creamy and fluffy.
- Add the cornstarch and whisk until smooth and fully incorporated.
- Gradually add the hot coconut milk to the egg mixture, whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until the pudding thickens.
- Remove from heat and stir in the vanilla extract.
- Let the pudding cool slightly, then pour into serving cups.
- Let the pudding come to room temperature, then refrigerate until fully chilled and set, about 3–4 hours.
- Serve topped with coconut flakes or whipped cream.
Notes
- Heat the coconut milk without boiling and add it slowly to the yolks to prevent curdling.
- Whisk the egg yolk and sugar mixture thoroughly for a smooth texture.
- Stir constantly while cooking in the saucepan to avoid lumps.
- The pudding is done when it coats the back of a spoon.
Nutrition
Serving: 1 serving • Calories: 347 kcal • Carbohydrates: 27 g • Protein: 4 g • Fat: 27 g • Saturated Fat: 22 g • Sugar: 17 g
Nutrition information is automatically calculated and should be used only as an approximation.