Coconut Milk Dessert

Perfect for satisfying your sweet tooth, it’s simple to make and ideal for those seeking a tropical-flavored dessert.

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Prep Time 10

Cook Time 15

Servings 4

Calories 120 kcal

Equipment

Measuring cups (both dry and liquid)
Whisk for smooth mixing
Medium-sized mixing bowls
Blender for smooth consistency
Food processor for certain variations
Sauce pot for heating mixtures

Ingredients

Coconut Milk: 2 cups full-fat coconut milk
Sugar: ⅓ cup white sugar
Cornstarch: 2 tablespoons for thickening
Egg Yolks: 2 large at room temperature
Butter: 2 tablespoons

Instructions

The recipe is simple if you follow these steps.
1 - Start by toasting the coconut flakes in a skillet over medium heat until they become golden brown. This step gives your dessert an amazing crunch and better flavor.
2 - Mix the egg, milk, and coconut milk in a large bowl and whisk until everything blends well. Pour this mixture into a medium saucepan.
3 - Add the cornstarch, sugar, and salt to the saucepan. Cook over medium heat for 5-6 minutes until the mixture thickens. Keep whisking the whole time to get a smooth texture without lumps.
4 - Turn off the heat once it thickens and stir in the butter and vanilla extract. Your mixture should look creamy and glossy now.
5 - Split the pudding between serving dishes and top with the toasted coconut. Let the dessert chill in the refrigerator for 15-20 minutes.
Essential Tips:
- Keep stirring while cooking to avoid lumps.
- Be careful with cornstarch – too much makes it taste bitter.
- Strain everything through a fine-mesh sieve before chilling to get the smoothest texture.
You can keep any leftover dessert in the fridge for up to 3 days. The dessert will get firmer over time but stays just as tasty.

Notes

The quality of ingredients and proper storage methods will give a perfect coconut milk dessert. Your recipe’s success depends on these two factors.

Storage Guidelines:

You can keep the dessert chilled in the fridge for up to three days
Cover with plastic wrap to prevent skin formation
You should not freeze it as it affects texture

The coconut milk we choose makes the most important difference. My suggestion is to pick cans with minimal additives because they produce better results. The cans come in 14 oz and 13.5 oz sizes – both work perfectly in this recipe.

Cornstarch dissolves faster than flour and creates fewer lumps. You should whisk the liquid into the cornstarch to get the best results, not the other way around. A kitchen thermometer helps achieve the perfect consistency. The mixture starts thickening at 150°F and should be fully thickened before it reaches 180°F.

Troubleshooting Tips: The dessert might become too thick. You can fix this by creating a slurry with equal parts cold water and cornstarch (one tablespoon each). Whisk this mixture gently into the cooking custard. Vegan versions are simple – just skip the eggs and use plant-based alternatives like soy or almond milk.

Note that your dessert will thicken considerably in the refrigerator. Let the can sit at room temperature for about 10 minutes after taking it out of the fridge to achieve the best texture.