Easy 3 ingredients Coconut Pudding recipe

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This creamy Homemade Coconut Pudding recipe is a quick and easy dessert made with just three simple ingredients perfect for any occasion!

Course Dessert

Cuisine Indian

Prep Time 10

Cook Time 10

Chilling Time 2

Servings people

Calories 349kcal

Grate or chop fresh coconut.
Blend the coconut meat with water to extract the coconut milk.
Strain the mixture through a fine sieve to separate the milk from the coconut pulp. Skip this step if using store-bought coconut milk.

Take 1/4 cup of the freshly extracted or store-bought coconut milk and pour it into a separate bowl.
Mix in the cornstarch (cornflour) to create a smooth slurry.

Add the slurry back into the remaining coconut milk in a saucepan.
Stir in the sugar. Add flavoring agents like vanilla or coconut extract, or cardamom powder, if desired.
Taste the mixture at this stage and adjust the sugar if needed. Stir well after any adjustments.
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
Once the pudding thickens, pour it into individual serving dishes or ramekins.

Allow the pudding to cool slightly. Cover the ramekins with aluminum foil or plastic wrap, then refrigerate for at least 2 hours or until set.

Gently unmold the pudding from the ramekins once chilled and set.
Garnish with chopped nuts, saffron strands, coconut flakes, or toasted coconut for added flavor and texture, or serve plain for a simple yet delicious dessert.

For freshly extracted coconut milk, I used 120 grams of fresh coconut blended with 250 ml of water. This ratio yields a rich and creamy coconut milk ideal for pudding.
Always taste the pudding mixture before it thickens to adjust the sweetness. Once the mixture is cooked, it’s harder to balance the sugar.
Stir the mixture continuously while cooking to prevent lumps and ensure a smooth, creamy texture. The pudding is ready when it thickly coats the back of a spoon.
Add vanilla or coconut extract, or cardamom powder during cooking to enhance the flavor. You can also experiment with other flavors like rose or almond extract.
This pudding can be stored in the refrigerator for up to 2 days.
If using store-bought coconut milk, skip the first step. Ensure the milk is unsweetened for best results.

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