coconut pudding

Hawaiian haupia is fresh and simple. A favorite at Hawaiian luaus and potlucks, this basic recipe is easy and quick to make. Only four ingredients!

Hawaiian Haupia

full fat coconut milk

cornstarch (or less, to taste. See note)

Tablespoons sugar

water

Get an 8x8 inch pan.

Place coconut milk in a small saucepan over medium heat.Meanwhile, combine sugar and cornstarch in a bowl, and add the water. Whisk until completely combined.

When the coconut milk just starts to simmer, add the sugar/cornstarch mix, and whisk. Keep whisking until the mixture thickens and starts looking slightly translucent. This took me about 10 minutes. When you bring your whisk up, the haupia should flow off of it and you can see the trace of it for a few seconds before it "melts away".

Pour into the 8x8 pan and allow to cool on the counter before refrigerating. Refrigerate until solid and completely cooled. If you are using the full 5 tablespoons, you should be able to pull the sides away from the pan and invert the whole thing onto a cutting board. If it seems too soft for that, just cut it while in the pan. Cut into 2 inch pieces (16 pieces total) and serve.&nbsp;

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 old fashioned Homemade Coconut Pudding made with coconut milk and coconut cream is the perfect dessert because it is so creamy rich and delicious.

Homemade Coconut Pudding

sugar

can lite coconut milk (I use Trader Joe's)

coconut cream (again, Trader Joe's)

flour

cornstarch

salt

coconut rum (can substitute with vanilla if desired)

sweetened coconut flakes (optional)

Combine sugar and egg yolks in the bowl of a stand mixer. Use the whisk attachment to combine until light and fluffy, about 5 minutes on medium high speed, while stopping the mixer every coupld of minutes to scrape the bowl.

While eggs and sugar and mixing, combine coconut milk and coconut cream in saucepan. Heat on low just until the liquid starts to scald and you see steam. Remove pan from heat.

Add flour and cornstarch to egg mixture and whisk until well combined, stopping the mixer and scraping as needed.

With the mixer running on low speed, add a small amount of the hot coconut milk to the egg mixture and combine well to temper the egg. Once it is well mixed, add a little more milk, mix, and repeat until all of the milk has been added. Transfer the entire mixture from the bowl back to the pot and heat on medium low heat, whisking frequently, until thickened, about 5-10 minutes. Stir in coconut rum.

To toast your coconut, add it to a large pan and cook over low heat, stirring frequently, until golden brown. Once the coconut starts to brown, stir more frequently to avoid burning.

Serve pudding warm or cold. You can either mix the toasted coconut in with the pudding or you can serve it on top.

https://embed.mediavine.com/videos/prh4cv9bidtqemkzyspw

This old fashioned dairy free Homemade Coconut Pudding made with coconut milk and coconut cream is the perfect dessert because it is so creamy rich and delicious.

Creamy, flavorful, sweet and delicious this Homemade Coconut Pudding is super simple, made in one pan and whips up super quickly. Perfect breakfast, snack or dessert.

milk

+ 3 Tbs sugar

tsp salt

eggs

Tbs butter

tsp vanilla extract

tsp coconut extract

coconut

Whipped topping (optional)

Toasted coconut (optional)

In large sauce pan add your milk, sugar, cornstarch, salt, egg and egg yolk.

Continuously whisk over medium high heat until thick and bubbly.

Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted.

Place Saran Wrap over the top of pudding and place in refrigerator until cool.

Serve with toasted coconut and whipped topping.

Coconut Tapioca Pudding is a creamy, light, and refreshing Thai dessert to enjoy on a hot summer evening. Plus, it’s gluten-free and can be made vegan too.

Coconut Tapioca Pudding

cup white tapioca pearls or mini sago pearls, uncooked

tablespoon honey

(13.5 ounce) can coconut milk (about 1 and 1/2 cups)

tablespoons sweetened condensed milk (to taste)

ripe mango, peeled and diced

In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.

Add tapioca pearls and turn the heat down to medium-low heat. Cook for 30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan. 

Turn off the heat and let the pearls rest in the hot water for another 30 minutes.

Rinse the pearls under running water to cool and drain well. 

If you still see a white dot in each pearl, repeat the previous steps by boiling the pearls for 30 minutes and letting them sit for 30 minutes until all the tapioca pearls become completely transparent.

Drain well and transfer into a bowl. Stir in honey to prevent them from sticking together.

Add sago pearls and turn the heat down to medium-low heat. Cook for 15-20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. At this point, you might still see a tiny white dot in each pearl.

Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.

Rinse the pearls under running water to cool. Drain well and set aside in a bowl. Stir in honey to prevent the pearls from sticking together.

Cook the white pearls

In a medium mixing bowl, whisk together coconut milk and sweetened condensed milk until well combined.

Divide the cooked pearls between 4 serving bowls. Stir in the coconut milk mixture.

Assemble the coconut tapioca

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Coconut Pudding (A Sweet Island Dessert)

14 0z Cans Coconut Milk (unsweetened)

Cup Sugar

Salt

Coconuts (Cut in half for serving)

In a medium size saucepan add in all the ingredients and cook over medium high heat.

Stir constantly until the sugar and cornstarch is dissolved.

Keep stirring until the mixture starts to boil, thicken and is smooth.

Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.

When you are ready to serve prepare your coconuts if using as a serving vessel.

Scoop the coconut pudding into the coconuts and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614641707/prh4cv9bidtqemkzyspw.mp4

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Top Tags

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Homemade Coconut Pudding

Top 7 coconut pudding recipes from across the web

The most viewed coconut pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hawaiian Haupia

Coconut Milk Pudding

Homemade Coconut Pudding

Homemade Coconut Pudding

Coconut Tapioca Pudding

Coconut Pudding (A Sweet Island Des...

Homemade Coconut Pudding

The most viewed coconut pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine