3-Ingredient Coconut Pudding
A wonderfully simple and tropical no-bake dessert that highlights pure coconut flavor. Made with just three ingredients, this creamy pudding is perfect served chilled with fruit.
Equipment
- Medium Saucepan
- Whisk
- Small Bowl
Ingredients
Pudding Base
- 2 cans full-fat coconut milk 13.5 oz each
- 1/3 cup honey or maple syrup
- 3 tablespoons cornstarch
Instructions
- Shake the coconut milk cans vigorously to combine any separation. Open the cans and pour into a medium saucepan, reserving about 1/4 cup.
- In a small bowl, whisk the reserved 1/4 cup coconut milk with the cornstarch until completely smooth with no lumps.
- Pour the remaining coconut milk into your saucepan and add the honey or maple syrup. Heat over medium-low heat, stirring gently until the sweetener is fully incorporated and the mixture begins to warm, about 3-4 minutes.
- Once the coconut milk mixture is warm but not boiling, slowly pour in your cornstarch slurry while whisking continuously. Continue cooking and stirring constantly as the mixture thickens, about 5-7 minutes.
- Your pudding is ready when it coats the back of a spoon and a line drawn through it with your finger remains clear. Remove from heat immediately.
- Transfer the pudding to serving dishes or a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, though overnight yields the best texture.
Notes
For the best results, use full-fat canned coconut milk rather than light coconut milk or coconut milk beverages.
The pudding will continue to set in the refrigerator, so don't worry if it seems a bit thin when first removed from heat.
For an ultra-smooth texture, strain through a fine-mesh sieve after cooking.
Store in airtight containers with plastic wrap pressed directly onto the pudding's surface for up to 5 days.
Nutrition
Calories: 215kcalCarbohydrates: 14gProtein: 2gFat: 18gSaturated Fat: 16gSodium: 15mgSugar: 10g
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