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
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.
Notes
Add a splash of vanilla extract for extra flavor.
Mix in finely grated lemon or orange zest for a citrus note.
Replace part of the milk with coconut milk for a richer coconut flavor.
Use toasted coconut for a nuttier taste and added texture.
Store in an airtight container in the refrigerator for up to 3 days.
Serve chilled; allow to sit at room temperature for a few minutes if overly firm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 piece
- Calories: 39 kcal
- Sugar: 3 g
- Sodium: 15 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 2 mg
