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Coconut Pudding

Course: Dessert
Servings: 6 Servings
Calories: 382kcal


  • 2 cans (13.5-14 oz) coconut milk
  • ½ cup white sugar
  • 3 Tbsp cornstarch
  • 3 Tbsp butter
  • 3 egg yolks
  • 2 tsp vanilla extract (Coconut extract or Coconut rum)
  • toasted coconut, whipped cream, sliced fruit, sprinkle of cinnamon or cardamom (optional toppings)


  • Stir together sugar and cornstarch in a medium saucepan. Add the rest of ingredients and whisk together.
  • Cook over medium heat until mixture starts to bubble. Reduce heat as needed to maintain a simmer. Whisking constantly cook for 4-7 minutes until mixture has thickened.
  • Cool 15 to 20 minutes before serving or refrigerate covered in individual dishes to serve cold, thickens considerably when chilled.


Serving: 1serving | Calories: 382kcal | Carbohydrates: 24g | Protein: 4g | Fat: 35g | Saturated Fat: 29g | Cholesterol: 113mg | Sodium: 72mg | Potassium: 290mg | Sugar: 17g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg