Name: Milk Pudding with Coconut
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: International
Ingredients: 500 ml milk; 50 g cornstarch; 50 g sugar; 1 cup shredded coconut

Jump to Recipe·Print Recipe

This milk pudding with coconut is one of my favorite light and refreshing desserts. I make it with simple ingredients like milk, cornstarch, sugar, and shredded coconut to create a silky, soft pudding that practically melts in my mouth. The delicate sweetness and coconut coating give every bite a wonderful texture and flavor, making it perfect for family gatherings, afternoon treats, or whenever I want an easy homemade dessert.

Milk Pudding with Coconut

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

500 ml milk

50 g cornstarch

50 g sugar

1 cup shredded coconut

Directions

I pour half of the milk into a non-stick saucepan and mix it with the sugar.

In a separate bowl, I whisk the remaining milk with the cornstarch until completely smooth.

I warm the milk and sugar mixture over medium-low heat for about 3 to 4 minutes, making sure it does not simmer.

While stirring continuously, I slowly pour in the cornstarch mixture.

I continue cooking and stirring for approximately 4 minutes until the mixture becomes thick and creamy.

I pour the thickened pudding into a parchment-lined container and spread it evenly.

I let it cool and set for 1 to 2 hours.

Once firm, I cut the pudding into bite-sized pieces.

I coat each piece generously with shredded coconut before serving.

Servings and Timing

Servings: 25 servings

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories: 39 kcal per serving

Variations

I sometimes add a splash of vanilla extract for extra flavor.

I like mixing finely grated lemon or orange zest into the pudding for a fresh citrus note.

I occasionally replace part of the milk with coconut milk to create a richer coconut taste.

I enjoy coating the pudding with toasted coconut for a nuttier flavor and crunchier texture.

I sometimes dust the finished pieces with a little cinnamon for a warm, comforting touch.

Storage/Reheating

I store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To keep the coconut coating fresh, I prefer storing the pieces in a single layer whenever possible. Since this dessert is meant to be served chilled, I do not usually reheat it. If the pudding becomes too firm after refrigeration, I let it sit at room temperature for a few minutes before serving.

FAQs

Can I use coconut milk instead of regular milk?

Yes, I can replace some or all of the regular milk with coconut milk. This creates a richer flavor and enhances the coconut taste throughout the dessert.

How do I know when the pudding is thick enough?

I look for a thick, smooth consistency that holds its shape when stirred. The mixture should coat the spoon and leave visible trails while stirring.

Can I make this dessert ahead of time?

Yes, I often prepare it several hours in advance. I simply keep it refrigerated until I am ready to serve it.

Why did my pudding turn lumpy?

Lumps usually form when the cornstarch is not fully dissolved or when the mixture is not stirred continuously. I always whisk the cornstarch thoroughly before adding it to the warm milk.

Can I freeze milk pudding with coconut?

I do not recommend freezing it because the texture can become grainy and watery after thawing. I find that it tastes best when enjoyed fresh from the refrigerator.

Conclusion

I love how this milk pudding with coconut transforms a few simple ingredients into a delicate and satisfying dessert. Its creamy texture, gentle sweetness, and coconut coating make it a delightful treat that feels both elegant and comforting. Whether I serve it at a gathering or enjoy it as an everyday dessert, this easy recipe always delivers delicious results with minimal effort.

📖 Recipe:

Milk Pudding with Coconut

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 15 minutes
Yield: 25 servings
Diet: Vegetarian

Print Recipe

Description

A light and refreshing milk pudding made with simple pantry ingredients and coated in shredded coconut. This silky, melt-in-your-mouth dessert is delicately sweet and perfect for make-ahead entertaining or everyday treats.

Ingredients

500 ml milk

50 g cornstarch

50 g sugar

1 cup shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

Pour half of the milk into a non-stick saucepan and mix with the sugar.
In a separate bowl, whisk the remaining milk with the cornstarch until completely smooth.
Warm the milk and sugar mixture over medium-low heat for 3 to 4 minutes without letting it simmer.
Slowly pour in the cornstarch mixture while stirring continuously.
Cook and stir for about 4 minutes until the mixture becomes thick and creamy.
Pour the pudding into a parchment-lined container and spread evenly.
Allow it to cool and set for 1 to 2 hours.
Cut the firm pudding into bite-sized pieces.
Coat each piece generously with shredded coconut and serve chilled.