Saturday, October 31, 2020




Creamy, flavorful, sweet and delicious, this homemade coconut pudding is super simple, made in a pan, and is super quick to prepare. Perfect breakfast, snack or dessert.


  • 1 egg
  • 1 cup of milk
  • 1/4 teaspoon of salt
  • 1 cup of coconut milk
  • 1 tbsp unsalted butter
  • 1/4 teaspoon vanilla extract
  • 1/2 cup toasted sweetened coconut
  • 2 tablespoons of cornstarch
  • 3-4 tablespoons of white sugar to taste
  • 1/4 teaspoon coconut extract


First, place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7 to 10 minutes. Make sure you keep an eye on it so it doesn't burn!

Then, in medium bowl, beat egg until frothy and paler in color, about 2 minutes.

Add milk and coconut milk then whisk well to mix well.

Pour the cornstarch, sugar and salt in a saucepan.

Pour the liquid into the saucepan and whisk well. Cook mixture over medium heat, whisking almost constantly, until mixture thickens, about 5-7 minutes.

Remove from the heat and stir in the butter, coconut extract and vanilla. Let the pudding cool for a few minutes.

Pour through a fine strainer into individual serving dishes. Place a saran wrap directly over the pudding to prevent a film from forming.

Refrigerate until ready to serve, at least 1 hour.

Serve topped with whipped cream and a spoonful (or two) of toasted coconut. Happy Cooking Time.