Creamy, comforting, and loaded with real coconut flavor, this easy homemade coconut pudding is made with whole milk for a quick dessert you’ll come back to again and again. It’s made with simple pantry staples and comes together with just a bit of whisking—no fancy equipment required.
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Skill Level: Beginner
Flavor Remix: Use this pudding as the coconut custard in your coconut cream pie.
Allergy Watch: Gluten-Free, Nut-Free
The toasted coconut flakes on top add the perfect nutty crunch, balancing the silky custard below. Whether you're serving it solo, dressing it up with whipped cream, or layering it into a pie, this pudding hits all the right notes.
Ingredient Notes
- Coconut: I prefer to use unsweetened coconut so the coconut flavor shines through rather than being a sugar bomb. If you use sweetened coconut, consider topping with unsweetened whipped cream to offset the sweetness.
- Milk: Use whole milk. I don't use coconut milk or coconut cream because I find it ends up tasting more like a pina colada than a coconut dessert.
- Sugar: Use any white or coconut sugar.
- Cornstarch: You can substitute potato starch or tapioca starch as the thickener.
- Eggs: Yolks only.
- Butter: Use salted or unsalted butter.
- Vanilla Extract: Coconut extract is a great substitute but I don't feel like it is necessary to purchase just for this recipe.
How to Make Coconut Pudding
A step-by-step visual guide for making coconut pudding. You can skip to the recipe for the full written instructions.
Toast the Coconut
Toasting the coconut flakes removes excess moisture and gives it a nutty flavor.
Make the Custard
Heat slowly and whisk vigorously to prevent the eggs from overcooking.
Stir In the Coconut
If your pudding is lumpy, press it through a fine mesh strainer before adding the coconut and vanilla.
Chill
Pressing the plastic wrap directly on the top prevents a skin from forming as it chills.
Recipe Tips
- Don't use low fat or skim milk. It will make the pudding watery.
- Use cold butter for a glossy finish.
- Additional topping ideas include chopped almonds or macadamia nuts and lime zest.
Make Ahead and Storing
Make Ahead: Prepare it up to 2 days in advance and store covered in the fridge.
Storing: The pudding will keep for an additional 2 days (total of 4) when properly stored with the plastic wrap pressed directly on the surface of the pudding.
Freezing: Freezing is not recommended, as the texture can become grainy or separate when thawed.
📖 Recipe
Coconut Pudding
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Ingredients
- 1¾ cup (105 g) shredded unsweetened coconut divided
- 3½ cups (828 ml) milk
- ¾ cups (150 g) sugar
- ¼ cups (30 g) cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 1 Tablespoon (14 g) unsalted butter
- 1 teaspoon vanilla extract
- whipped cream optional
Instructions
- Spread the coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Alternatively, you can toast the coconut in a skillet on your stovetop. Place the coconut in a large skillet and cook over medium-low heat, stirring frequently, until the flakes are mostly golden brown. Set toasted coconut aside.1¾ cup shredded unsweetened coconut
- In a large saucepan, combine the milk, sugar, cornstarch, salt, and egg yolks. Whisk constantly over medium-high heat until the mixture thickens and begins to bubble.3½ cups milk, ¾ cups sugar, ¼ cups cornstarch, ¼ teaspoon salt, 4 egg yolks
- Remove from heat and whisk in the butter and vanilla extract until the butter is fully melted. Mix in ¾ of the shredded coconut.1 Tablespoon unsalted butter, 1 teaspoon vanilla extract, 1¾ cup shredded unsweetened coconut
- Place plastic wrap over the top of the pudding and place in the refrigerator until chilled, about 2 hours. Serve with the remaining toasted coconut and whipped cream.whipped cream
Equipment
- baking sheet
- large saucepan
Notes
- You can use whole milk or 2% milk. Do not use non dairy or low fat.
Nutrition
Recipe Questions
To make this recipe dairy free use coconut milk and vegan butter. Note that this will drastically alter the taste. Not bad, just different.
sarah says
easy and very creamy!