Coconut Pudding Recipe

This creamy coconut pudding recipe is quick and easy to make on the stovetop with simple ingredients you probably have in your pantry now!

Course Dessert, Snack

Cuisine American

Keyword Coconut Pudding, Coconut Pudding Recipe

Prep Time 5

Cook Time 10

Other Time: 5

Servings servings

Calories 308kcal

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. Set the toasted coconut aside to garnish the top of the puddings when serving.
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.

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.