coconut milk pudding

Coconut Pudding - rich, creamy and luscious dessert made with coconut milk. This dairy-free and eggless coconut pudding is super simple to make in one pan with minimal ingredients and whips up quickly. One of the delicious vegan coconut desserts perfect to serve as a dessert or snack.

Coconut Milk Pudding

(180 gms) Sugar

(50 gramsms) Corn Flour/Corn Starch

tsp Vanilla Extract

tbsp Coconut Oil

Walnuts (Chopped)

tbsp Desiccated Coconut

Before you get started, scroll up a little and watch a quick recipe video.

Check the notes and tips at the bottom of the recipe for extra info and help.

Grease a square container with coconut oil and keep it aside.

In a saucepan, combine cornflour, little coconut milk and whisk until you get a smooth lump-free mixture.

Now add sugar, vanilla extract.

Add remaining coconut milk and whisk well.

Keep the saucepan on a burner and cook over medium-low heat for 12-15 minutes or until sauce thickens. Keep stirring constantly to avoid sauce sticking to the bottom of the pan.

Let the sauce cool down and then transfer to the greased container. Keep it in the fridge to set for at least 2-3 hours.

Once set, cut into squares, garnish with chopped walnuts and desiccated coconut serve immediately or store them in an air tight container to serve later.

https://www.youtube.com/watch?v=jE-L6_8IVyU

Coconut Milk Pudding

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Coconut Pudding is a rich, creamy and luscious dessert made with coconut milk. This dairy-free and eggless coconut pudding is super simple to make in one pan with minimal ingredients and whips up quickly. One of the delicious vegan coconut desserts perfect to serve as a dessert or snack.

1. Serve it as after meal dessert or as a snack.

2. Once pudding reaches a creamy consistency, pour it in ramekins or small cups, garnish with fruits, nuts, or toasted coconut and serve it as instant coconut pudding. This is the best option for those who don’t like solidified pudding or those who don’t have time to wait for the pudding to set.

***MORE COCONUT MILK DESSERTS FROM THE BLOG***

COCONUT MILK CUSTARD: https://www.flavourstreat.com/coconut-milk-custard-vegan-custard-sauce-video/

WHEATBERRY PUDDING: https://www.flavourstreat.com/wheat-payasam-wheat-berry-pudding/

CARROT COCONUT KHEER: https://www.flavourstreat.com/carrot-coconut-kheer-healthy-payasam-recipe/

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Coconut Milk Pudding | Eggless, Dairy-Free and No Gelatin Pudding

This recipe is very rich, almost too rich to eat by itself. So, I recommend mixing it with coconut flakes and fresh berries for a great balance of flavors in this decadent treat! Enjoy it guilt-free since it is low in sugar and full of healthy fats from the bitter chocolate and coconut milk and flakes.

Double Dark Chocolate Coconut Milk Pudding :: Gluten-Free, Grain-Free, Dairy Free, Refined Sugar-Free

fl oz full-fat coconut milk

– 2.5 oz bitter chocolate/cocoa mass

sugar

cinnamon

cocoa powder

tsp vanilla extract

Tbsp grass-fed gelatin

– 3 Tbsp filtered water, room temperature (for wetting gelatin)

fresh organic berries (I love this with blueberries and/or strawberries)

unsweetened coconut flakes

Add coconut milk to a small pan and...

Add coconut milk to a small pan and warm over medium-low heat.

Add cinnamon, cocoa powder, and vanilla extract and...

Add cinnamon, cocoa powder, and vanilla extract and whisk to combine.

While milk is warming, grate panela with a...

While milk is warming, grate panela with a sharp knife. Place it on a cutting board and carefully shave off pieces. Pack shavings into a measuring spoon and add to coconut milk. Adjust based on your preference for sweetness. I like using 2 Tbsp as it gives a hint of sweetness but still produces a dark chocolate pudding. If you do not like very dark chocolate, use 3 or 4 Tbsp.

Add bitter chocolate to warmed coconut milk to...

Add bitter chocolate to warmed coconut milk to melt it. As it melts, you will need to whisk it frequently to incorporate. You want a smooth, even liquid without any clumps. Keep an eye on the temperature of your liquid and don’t let it bubble. Reduce heat if necessary. You just want it steaming.

While you are letting the chocolate melt, prepare...

While you are letting the chocolate melt, prepare the gelatin. Add water to the bottom of a bowl and sprinkle the gelatin on top to wet it. Avoid forming clumps as they can be very difficult to dissolve. Scoop up the wet gelatin with a spoon and stir into your hot chocolate mixture to dissolve it.

Once your mixture is totally smooth with no...

Once your mixture is totally smooth with no clumps of chocolate or gelatin, pour into a heatproof vessel of your choice. Sometimes I split it into 4 individual-serving ramekins or small canning jars; sometimes I pour it all into a bowl and scoop out the servings later. Place in refrigerator to chill and set. This takes about 6 hours.

When serving, combine with a big handful of...

When serving, combine with a big handful of berries and sprinkle with coconut flakes or shreds. Use as much of both things as you like.

If not consuming pudding within 24 hours, I...

If not consuming pudding within 24 hours, I recommend covering it in the fridge to prevent drying out. If you used canning jars, you can simply place the lid on them.

If you are reintroducing chocolate for the first...

If you are reintroducing chocolate for the first time after going on the AIP, divide this recipe into 5 servings and eat it once a day to check for any cumulative reaction to the chocolate.

Learn how to make instant Jell-O pudding with non-dairy milk such as almond, oat, or coconut milk.

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