Print

Creamy Chinese Coconut Pudding

creamy chinese coconut pudding - featured image
Print Recipe

A silky, lightly sweet coconut pudding with a smooth velvet-like texture, perfect as a fuss-free dessert for any occasion.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (240 ml) whole milk or any plant-based milk
  • ⅓ cup (65 g) granulated sugar
  • 3 tbsp (24 g) cornstarch
  • ½ cup (120 ml) room temperature water
  • A pinch (about ⅛ tsp) salt
  • 1 tsp vanilla extract (optional)

Instructions

  1. In a small bowl, whisk together 3 tablespoons cornstarch and ½ cup room temperature water until smooth with no lumps.
  2. In a medium saucepan, combine 1 can coconut milk, 1 cup whole milk, ⅓ cup sugar, and a pinch of salt. Stir gently over medium heat until sugar dissolves, do not boil.
  3. Slowly whisk the cornstarch slurry into the warm coconut milk mixture. Stir constantly over medium-low heat until thickened and glossy, about 7–10 minutes.
  4. Remove from heat and stir in 1 teaspoon vanilla extract, if using.
  5. Pour the pudding through a fine mesh sieve into a clean bowl to remove lumps.
  6. Divide pudding into small ramekins or bowls. Let cool to room temperature, then cover and refrigerate for at least 2 hours to set.

Notes

Use full-fat coconut milk for best richness and silkiness. Constant stirring and straining the pudding ensures a smooth, lump-free texture. For vegan version, substitute milk with almond or oat milk and sugar with coconut sugar or maple syrup. Cooling pudding in an ice bath before refrigeration speeds up setting.

Nutrition

Keywords: coconut pudding, creamy dessert, Chinese dessert, coconut milk pudding, silky pudding, easy dessert, gluten-free dessert, vegan dessert option

Find it online: https://emacrave.com/creamy-chinese-coconut-pudding-recipe-easy-silky-dessert-delight/