Toasted Coconut Pudding Recipe

This creamy Toasted Coconut Pudding is made with coconut milk, granulated sugar, cornstarch, and, of course, a generous amount of toasted coconut. The result is a rich and decadent dessert with a perfect balance of tropical sweetness and nutty flavor. It’s a perfect treat for a summer gathering or a special occasion, serving up to 6 people.

Toasted Coconut Pudding Ingredients

For the Toasted Coconut:

• 1 cup shredded sweetened coconut

For the Pudding:

• 2 (13.5-ounce) cans full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

How To Make Toasted Coconut Pudding

1. Toast the coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut in a single layer on a baking sheet. Bake for 5-7 minutes, stirring occasionally, until it is light golden brown and fragrant. Set aside to cool.
2. Combine the ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt until there are no lumps. Gradually pour in the coconut milk, whisking continuously to create a smooth mixture.
3. Cook the pudding: Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly with a whisk or rubber spatula. Once it begins to bubble, reduce the heat to low and continue to cook and stir for 1-2 minutes until the pudding thickens to a consistency similar to Greek yogurt.
4. Finish the pudding: Remove the saucepan from the heat and stir in the vanilla extract. Gently fold in about half of the toasted coconut.
5. Chill the pudding: Pour the pudding into individual serving bowls or a large dish. Cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until fully set. Before serving, garnish with the remaining toasted coconut.

Recipe Tips

• Toast for flavor: Toasting the coconut is a crucial step that transforms its flavor from sweet and chewy to a rich, nutty, and fragrant topping that enhances the entire dish.
• Whisk away lumps: To prevent a lumpy pudding, always whisk your dry ingredients (sugar, cornstarch) together first. Then, slowly add the liquid while whisking vigorously to create a smooth base before heating.
• Don’t overcook: Once the pudding starts to boil and thickens, it’s ready. Overcooking can cause the mixture to become grainy or lose its silky texture.
• Cover to prevent a skin: To prevent a thick, rubbery skin from forming on the surface of the pudding as it chills, press a piece of plastic wrap directly onto the surface before placing it in the refrigerator.

What To Serve Toasted Coconut Pudding

This rich Toasted Coconut Pudding is a delightful dessert on its own. For a more decadent treat, serve it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. The tropical flavors also pair beautifully with fresh fruit like sliced mango, pineapple chunks, or fresh berries. A few shortbread cookies or a light wafer would also make a great accompaniment.

How To Store Toasted Coconut Pudding Leftovers

Refrigerate: Store the Toasted Coconut Pudding in an airtight container in the refrigerator for up to 3 days. It’s best to add the toasted coconut garnish just before serving. Freeze: Freezing is not recommended. The high water content in the pudding will cause the texture to become watery and grainy when thawed.

Toasted Coconut Pudding Nutrition Facts

• Serving size: 1 cup
• Calories: 385 kcal
• Total Fat: 28g
• Saturated Fat: 25g
• Cholesterol: 0mg
• Sodium: 65mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 4g

Frequently Asked Questions

• Can I use light coconut milk? While you can, using full-fat coconut milk is highly recommended for the richest, creamiest texture. Light coconut milk will result in a much thinner pudding that may not set as well.
• How do I know when the pudding is ready? The pudding is ready when it has reached a gentle boil and has thickened to the consistency of a thick sauce or Greek yogurt. It will continue to thicken significantly as it cools.
• Is this recipe vegan? Yes, this recipe is naturally vegan and dairy-free as long as you use a plant-based sugar that has not been processed with bone char, such as organic sugar.

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