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This from-scratch coconut pudding recipe uses simple ingredients and an easy stovetop method! It’s naturally gluten-free, rich and creamy, and perfect for a light yet indulgent-tasting no-bake dessert.
If you’re a fan of creamy desserts, this easy pudding recipe is about to become your new go-to treat. It’s rich and full of tropical coconut flavor. And it’s surprisingly easy to make at home with just a few ingredients that you probably already have in your kitchen.
Whether you’re craving a treat after dinner on a weeknight, want something sweet to serve for a special occasion brunch, or are looking for a refreshing no-bake dessert to impress guests, this coconut pudding delivers big flavor with minimal effort. With Easter right around the corner, this is a beautiful dessert option that’s as easy as it is delicious!
Why This Coconut Pudding Recipe Works – We Keep it Simple!
This pudding strikes the perfect balance of creamy texture, rich coconut flavor, and ease of preparation. It’s a nostalgic dessert that feels both comforting and exotic. And it’s naturally gluten-free!
Here we don’t overcomplicate the recipe.
To start, we whisk milk, sugar, egg yolks, and cornstarch together, and then heat it up while stirring until thickened. Unlike a lot of other custard recipes, we don’t temper the egg yolks because we start with cold milk and use cornstarch. During testing, I’ve made this both ways (tempering and not tempering the yolks) and there was no significant difference.
Additionally, because we mix shredded coconut into the pudding for added texture, there’s no need to strain the pudding through a fine mesh sieve! Easy peasy.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Sweetened shredded coconut – We mix some coconut into the pudding for texture and flavor, and we toast some of it to use as a garnish on top.
- Cold milk – Make sure your milk is cold straight from the fridge and whisk well to fully dissolve the cornstarch.
- Sugar – We don’t need a ton of added sugar here; don’t forget, we’re also adding sweetened coconut!
- Egg yolks – Generally, custard is usually thickened with egg yolks and pudding is typically thickened with cornstarch or flour. However, for this pudding we use a combination of egg yolks and cornstarch. This results in a beautifully set pudding with rich flavor and gorgeous yellow color thanks to the use of egg yolks.
- Cornstarch – The main thickener in this pudding.
- Salt – Salt enhances the flavors of the other ingredients, and helps create a balanced flavor profile.
- Unsalted butter – For rich flavor and silky smooth texture.
- Pure vanilla extract – Adds decadent flavor and aroma.
- Coconut extract – Bumps up the coconut flavor here.
- Whipped cream – Optional; for serving.
Step-by-Step Instructions (Quick & Easy on the Stovetop!)
- Add 1/4 cup shredded coconut to a small skillet over medium-low heat. Toast until it’s golden in spots, about 2 minutes, stirring constantly. Once toasted, immediately transfer the coconut to a bowl or plate to cool so it doesn’t burn. Save this for garnish when you serve the pudding.
- Add the cold milk, sugar, egg yolks, cornstarch, and salt to a medium saucepan.
- Whisk well to combine.
- Put the saucepan over medium heat and cook until thickened, about 4 to 7 minutes, stirring constantly with a wooden spoon. Remove from the heat.
- Add the butter, vanilla extract, and coconut extract, and stir gently until the butter is melted.
- Stir in 1/2 cup shredded coconut. Ladle the pudding into 4 glasses (6-ounce glasses or ramekins work well). Immediately cover the top of each pudding with plastic wrap. Cool to room temperature (about 1 hour), and then refrigerate to chill (at least 4 hours).
Serving Suggestions
Serve this pudding as-is, or top it with:
- A dollop of whipped cream and a sprinkle of toasted coconut. Add a little lime zest for aromatic citrusy flair!
- Fresh mango, pineapple, kiwi, or banana to accentuate the tropical vibe.
- A sprinkle of toasted macadamia nuts or toasted almonds.
- Crushed graham crackers or vanilla wafers for crunch.
Storage
Store pudding covered in the fridge for up to 5 days. It’s perfect for make-ahead desserts or meal prep snacks!
Pro Tips for the Best Coconut Pudding Recipe
- Use whole milk for the richest flavor and creamiest texture. Low-fat milk can make the pudding watery.
- The pudding will thicken significantly after being refrigerated. It needs to cool to room temperature (about 1 hour) and then it needs to chill in the fridge (at least 4 hours). It will keep well covered in the fridge for up to 5 days, so it’s the perfect dessert to make ahead.
- For piña colada vibes, add a splash of rum (about 1/4 cup) or rum extract (about 1/2 teaspoon) and garnish with fresh chopped pineapple.
- The shredded coconut stirred into the pudding is optional. However, if you skip it, I recommend straining the pudding through a fine mesh sieve right after cooking while it’s still hot. This will get rid of any lumps that the coconut would otherwise hide.
Frequently Asked Questions
This can happen for a few reasons:
Cornstarch wasn’t fully dissolved before heating – Be sure to whisk thoroughly before cooking.
Overcooking – If you boil the pudding for too long or on high heat, it can curdle or turn gritty.
Not stirring continuously – Constant stirring prevents lumps and ensures even cooking.
To fix a lumpy pudding, you can strain it through a fine mesh sieve while it’s still warm.
To avoid that classic pudding skin, press a piece of plastic wrap directly onto the surface of the pudding before chilling.
That’s a matter of personal preference! Some people enjoy it warm, and others enjoy it cold. Served warm, it’s cozy and comforting; after being chilled, it’s light and refreshing (which makes it perfect for a spring dessert!). Also, keep in mind that the pudding thickens significantly after refrigerating, so if you want to serve it warm consider adding a bit more cornstarch (1 teaspoon or so).
More Easy Pudding Recipes to Try
- Cinnamon Vanilla Chia Seed Pudding – with healthy fats and no added sugar, this sweet treat is perfect for breakfast or dessert
- Chocolate Pudding Dirt Cups (aka Worms in Dirt) – a fun dessert for the kiddos
- Homemade Pistachio Pudding – you’ll never want the boxed stuff again!
Let’s Connect
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Coconut Pudding Recipe
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Ingredients
- 3/4 cup sweetened shredded coconut divided into 1/2 cup + 1/4 cup
- 2 cups whole milk cold
- 4 tablespoons granulated white sugar
- 2 large egg yolks cold
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- Whipped cream for serving (optional)
Instructions
- Toast the coconut for topping. Add 1/4 cup shredded coconut to a small skillet over medium-low heat. Toast until it’s golden in spots, about 2 minutes, stirring constantly. Once toasted, immediately transfer the coconut to a bowl or plate to cool so it doesn’t burn.
- Cook the pudding. Add the cold milk, sugar, egg yolks, cornstarch, and salt to a medium saucepan, and whisk well to combine. Put the saucepan over medium heat and cook until thickened, about 4 to 7 minutes, stirring constantly with a wooden spoon. Remove from the heat.
- Add the finishing touches. Add the butter, vanilla extract, and coconut extract, and stir gently until the butter is melted. Stir in 1/2 cup shredded coconut.
- Portion out the pudding and chill. Ladle the pudding into 4 glasses (6-ounce glasses or ramekins work well). Immediately cover the top of each pudding with plastic wrap. Cool to room temperature (about 1 hour), and then refrigerate to chill (at least 4 hours).
- Enjoy. Serve each pudding topped with a dollop of whipped cream (if desired), and 1 tablespoon toasted coconut.
Video
Notes
- Nutrition Information: The nutritional information for this recipe was calculated without the optional whipped cream garnish.
- Storage: Store pudding covered in the fridge for up to 5 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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