There’s something incredibly soothing about a bowlful of Coconut Milk Pudding—silky smooth, sweet, and delightfully creamy. This dreamy dessert is rich with coconut flavor, subtly sweetened, and surprisingly simple to make, making it a true treat for both weeknight cravings and special occasions alike.
Why You’ll Love This Recipe
- Velvety Texture: The combination of gelatin and coconut milk creates a lusciously smooth pudding that melts beautifully on your tongue.
- Easy, Minimal Ingredients: With just a handful of pantry staples and a few minutes of prep, you can whip up a dessert that tastes restaurant-worthy.
- Delicate Coconut Flavor: This pudding lets the sweet, floral taste of coconut shine without being overwhelming, perfect for both coconut lovers and the coconut-curious.
- Versatile & Customizable: Serve it simply or jazz it up with toppings—this Coconut Milk Pudding is as at home on a weeknight dinner table as it is at a festive celebration.
Ingredients You’ll Need
It’s amazing how just a few simple, quality ingredients can transform into something as luxurious as Coconut Milk Pudding! Each one plays a key role in building flavor, creaminess, and that irresistible wobble.
- Coconut Milk: The star of the show—look for good-quality, full-fat coconut milk for the best, rich flavor and creamy consistency.
- Gelatin Sheets: These work their magic to set the pudding into that perfect, delicate texture without any grittiness; make sure they’re fully softened before use.
- Heavy Cream: Adds extra richness, making the pudding even more silky and indulgent—worth every calorie!
- Milk: Lightens up the richness so the pudding isn’t too dense, while still keeping things luscious.
- Sugar: Just enough to gently sweeten without overpowering the gentle coconut notes.
- Desiccated Coconut: For a nutty, chewy contrast on the outside when used, especially if you’re making pudding bites.
- Fresh Fruit: Any juicy, colorful fruit will do—think of this as the bright, refreshing crown for your creamy pudding.
Variations
One of the best parts about Coconut Milk Pudding is how easy it is to tailor the recipe to your cravings or what you have on hand. With just a swap or two, you can create a pudding that’s uniquely yours—so let’s get creative!
- Dairy-Free Version: Use a plant-based cream (like coconut cream or oat cream) in place of heavy cream, and non-dairy milk instead of regular milk for a totally vegan dessert (swap gelatin for agar agar, too!).
- Fruit-Infused: Add mango puree, lychee, or passionfruit pulp into the pudding mixture before setting for vibrant color and lively tropical notes.
- Chocolate Coconut: Stir in a tablespoon of cocoa powder while warming the base for a coconut-chocolate twist—think Mounds bar, but so much better.
- Toasted Coconut Crunch: Sprinkle toasted coconut flakes on top before serving for extra texture and a deeper, nuttier coconut aroma.
How to Make Coconut Milk Pudding
Step 1: Soften the Gelatin
Start by soaking the gelatin sheets in cold water. Don’t rush it—give them a few minutes until they become soft and almost transparent. This ensures they’ll dissolve effortlessly, leaving your pudding silky smooth with no lumps or clumps.
Step 2: Warm the Dairy and Coconut Mixture
Combine the milk, coconut milk, heavy cream, and sugar in a small pot. Gently heat this mixture over your lowest flame (seriously, low and slow!) just until the sugar is completely dissolved. Be patient—don’t let it boil, as boiling can interfere with the texture of your final pudding.
Step 3: Incorporate the Gelatin
After your mixture is warmed and sweetened, drain the softened gelatin sheets and quickly add them in. Stir steadily until they disappear into the warm coconut-milk bath—the goal is an utterly homogeneous mix with no bits left behind.
Step 4: Pour, Chill, and Set
Spoon—or gently pour—the pudding mixture into your prettiest molds, cups, or a serving container. To make pudding bites, line a container with plastic wrap first for easy removal. Place in the fridge and let time work its magic for at least 4 hours—overnight is even better for that perfect set!
Step 5: Finish, Slice & Garnish
If making classic pudding, serve as-is or with fruit. For pudding bites, turn them out, cut into cubes, and roll them in a fluffy blanket of desiccated coconut. Add a crown of fresh fruit right before serving for a burst of freshness.
Pro Tips for Making Coconut Milk Pudding
- Gelatin Softening Secret: Use icy cold water for soaking the gelatin sheets—if the water is too warm, the gelatin can partially dissolve before it’s time, reducing the setting power of your Coconut Milk Pudding.
- Ultra-Smooth Mixture: After the sugar and cream combine, make sure your pan stays just warm—never boiling—so the gelatin activates properly without creating a rubbery texture.
- Serve at the Right Chill: Take the pudding out of the fridge for about 5–10 minutes before serving. This little “breather” lets the flavors open up while keeping the texture cool and perfect.
- Fruit Topping Timing: Add delicate fruits or berries just before serving—not before refrigeration—so the fresh flavors and colors pop beautifully against the creamy pudding.
How to Serve Coconut Milk Pudding
Garnishes
This pudding absolutely shines with just a few thoughtful garnishes—a simple scatter of berries, a fan of kiwi, or even a sprinkle of toasted coconut. If you want your Coconut Milk Pudding to look (and taste!) like a tropical escape, try adding a mint sprig or shave a little lime zest on top for extra color and fragrance.
Side Dishes
While Coconut Milk Pudding is lovely on its own, it also pairs beautifully with crisp butter cookies, sesame tuiles, or a fresh fruit salad. The lightness of this dessert means it can follow a spicy Asian meal without weighing you down.
Creative Ways to Present
Impress your guests by serving the pudding in delicate glass jars, chic ramekins, or even coconut shells for a playful, island-inspired upgrade. For parties, try slicing the set pudding into cubes and displaying them on a platter of tropical leaves—add toothpicks for a bite-sized Coconut Milk Pudding appetizer bar!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Milk Pudding tightly covered in the refrigerator. It will stay fresh, creamy, and delicious for up to 3 days—perfect for a sweet treat whenever a craving strikes!
Freezing
While technically you can freeze the pudding, the texture may become icy and less smooth once thawed due to the high water content and gelatin. For best results, enjoy it fresh from the refrigerator within a few days of making.
Reheating
This is a cool, chilled dessert, so no reheating required! Simply allow your Coconut Milk Pudding to sit at room temperature for a few minutes if it feels too firm straight from the fridge.
FAQs
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Can I use powdered gelatin instead of sheets?
Absolutely! Simply use the equivalent amount by weight—about 10g powdered gelatin—and bloom it in a bit of cold water. Stir into your warm coconut base as soon as it has bloomed and softened.
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Can I make this Coconut Milk Pudding vegan?
Yes! Swap the heavy cream and milk for plant-based alternatives and use agar agar powder in place of the gelatin sheets. Just remember that agar needs to be boiled briefly to set properly—follow package instructions for best results.
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How do I prevent my pudding from getting lumpy?
Always soak your gelatin until fully softened, dissolve it in the gently warmed coconut mixture (never boiling!), and whisk gently but thoroughly for a perfectly smooth, melt-in-the-mouth texture.
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What’s the best coconut milk to use?
Full-fat canned coconut milk yields the best flavor and texture. If you want an extra-rich Coconut Milk Pudding, avoid reduced-fat options and shake the can well before using for even creaminess.
Final Thoughts
If you’re in the mood for a dessert that’s effortless, elegant, and full of tropical charm, Coconut Milk Pudding is one to try. I hope you fall in love with its delicate sweetness and silky texture—don’t forget to personalize with your favorite garnishes or fruits, and share the joy with someone special!
Print
Coconut Milk Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: International
- Diet: Vegetarian
Description
Indulge in the creamy and tropical flavors of Coconut Milk Pudding. This silky dessert is a delightful treat for any coconut lover, offering a perfect balance of sweetness and richness.
Ingredients
Coconut Milk Pudding:
- 1/4 cup coconut milk
- 2 pieces of gelatin sheets
- 95 g heavy cream
- 135 g milk
- 3 tbsp. sugar
Additional:
- Desiccated coconut, as needed
- Fresh fruit, as needed
Instructions
- Soak the Gelatin: Soak the gelatin sheets in cold water until soft and transparent. Drain completely.
- Mix Ingredients: Combine milk, coconut milk, heavy cream, and sugar in a pot. Heat gently until sugar dissolves. Do not boil.
- Add Gelatin: Stir in the softened gelatin sheets until fully dissolved.
- Chill: Pour the mixture into a container and refrigerate for at least 4 hours.
- For Pudding Bites: Line a container with plastic wrap, pour the mixture, chill for 4 hours, cut into cubes, and coat with desiccated coconut.
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 25g
- Sodium: 53mg
- Fat: 27g
- Saturated Fat: 18g
- Carbohydrates: 28g
- Protein: 4g
- Cholesterol: 71mg
