vegan coconut 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

An easy to make vegan coconut pudding which can be served as a colourful dessert. It is sweet yet refreshing, looks stunning and will tempt everyone into trying a bite. A delightful easy vegan dessert made with coconut milk, a little sugar and agar agar.

Vegan Coconut Pudding

coconut milk

brown sugar

tsp agar agar

Super Easy Vegan Coconut Pudding

If you don't fancy

If you don't fancy playing around with colours, simply mix the sugar into the coconut milk and make sure the sugar is fully dissolved. Pour the liquid into a non-stick pan and bring to a boil. You can use one single colour to give the pudding some fun twist (I recommend red). Add 4 teaspoon of agar agar and simmer for 2-3 minutes until fully dissolved. Pour the liquid in a wine glass or into a ramekin pot.

1. White coconut pudding (or one single colour coconut pudding)

Mix the sugar into

Mix the sugar into the coconut milk and mix well until the sugar is fully dissolved. Divide the coconut milk as follows: 1 x 100ml, 1 x 100 ml, 1 x 50ml 1 x 150ml.

Put 100 ml coconut

Put 100 ml coconut milk in a non-stick pan and add the first colouring to it (red). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes until the agar agar is fully dissolved.<br />
Pour it gently and carefully into a large wine glass or a cocktail glass.

Put the next batch

Put the next batch of 50 ml coconut milk in a non-stick pan and add the second colouring (orange). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes, then gently pout it right in the middle of the red colouring. The colours should not mix, but the orange will sort of "fill" the red. <br />
Put the glass in the fridge for about 5 minutes.

After 5 minutes, put

After 5 minutes, put the next batch of 100 ml of coconut oil in the pan. This time you should add no colouring (so leave it white). Add the 1 teaspoon ps agar agar and simmer for 1-2 minutes. Pour over the set pudding, in the glass. This time the white will not get combined with the rest of the pudding but set over it. Cool it in the fridge for 5 minutes.

After 5 minutes, put the next batch of 150 ml coconut oil in the pan. Add the green colouring and bring to a boil. Add the last teaspoon of agar agar and simmer for 1-2 minutes. Gently pour the green coconut liquid over the set pudding, in the glass.

Leave it in the

Leave it in the fridge for at least 1-2 hours or even overnight. To take out of the glass you can use your hands to gently move the pudding and guide it out of the glass. It should feel set and nice to the touch. <br />
<br />
Put the pudding on a plate and decorate it with the dried raspberries, almond flakes and mint. Serve alongside an espresso and enjoy.

Top 2 vegan coconut pudding recipes from across the web

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

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Coconut Milk Pudding

Vegan Coconut Pudding

Top 2 vegan coconut pudding recipes from across the web

The most viewed vegan 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

Coconut Milk Pudding

Vegan Coconut Pudding

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