Creamy Coconut Pudding
In a medium saucepan, pour the whole milk and coconut milk.
Add the sugar, cornstarch, and a pinch of salt.
Whisk the mixture well until the cornstarch fully dissolves.
Place the saucepan over medium heat and cook, stirring constantly.
When the mixture thickens and starts to bubble, lower the heat.
Add the butter, vanilla extract, and shredded coconut.
Continue stirring for another 1–2 minutes until creamy and smooth.
Remove from heat and pour into serving bowls.
Let cool to room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle with extra shredded coconut or toasted coconut flakes.
How to Make
Start by mixing the milk, coconut milk, sugar, and cornstarch together until smooth.
Cook the mixture gently over medium heat, stirring constantly to prevent lumps.
Once it thickens to a pudding-like consistency, stir in butter and vanilla for extra flavor and richness.
Add coconut flakes for texture, then pour into small dessert cups.
Chill in the refrigerator so the pudding sets perfectly creamy and firm.
Variations
Add a few drops of almond extract for a nutty twist.
Top with caramelized sugar to make a coconut crème brûlée version.
Mix in a handful of crushed pineapple for a tropical coconut-pineapple pudding.
Use brown sugar instead of white sugar for a deeper, caramel flavor.
Add a layer of crushed biscuits at the bottom for a no-bake pudding base.
Tips
