Weekends are a whirlwind of activity, from errands to catching up with friends or just lounging at home. Amidst all that, making a dessert can feel like a daunting task, but that’s where coconut pudding comes in! This creamy, tropical treat is as easy as it is indulgent, perfect for those busy weekends when you want something decadent but fuss-free.
Coconut pudding is a lovely dessert that comes together with just a few pantry staples like coconut milk, sugar and a thickening agent. Plus, you can add fruits, nuts or even chocolate to suit your mood or occasion. It’s versatile enough to be an after dinner treat or a mid-day snack to brighten up your weekend.
Whether you’re hosting an impromptu get together or just need a sweet fix, these recipes will mean you don’t have to spend hours in the kitchen. Minimal prep, maximum flavor, coconut pudding will become your new weekend dessert.
So, grab your ingredients, follow the steps and get ready to devour a creamy, coconutty treat everyone will love!
Coconut pudding is the perfect dessert when you want something sweet but don’t want to spend hours in the kitchen. It’s creamy and tropical and comforting and refreshing.
Ingredients
Method
Using coconut milk instead of canned coconut cream makes the recipe lighter and gives a smoother texture. Coconut milk is more versatile and easier to work with, it blends in perfectly into the pudding mixture and gives that creamy texture without overpowering the flavors.
Cornflour (or corn starch) is your best friend when you’re in a hurry. It thickens the pudding quickly and gives that smooth custard like texture without hours of cooking. Just dissolve it in water first so you won’t get lumps when you add it to the coconut milk mixture.
For a creamier pudding chill the coconut milk before use. Cold coconut milk helps in faster thickening and prevents the pudding from becoming too watery and gives you that velvety finish.
Instead of sugar use natural sweeteners like honey, maple syrup or agave nectar. They blend in beautifully with the coconut pudding and adds an extra layer of flavor while keeping the sweetness natural and sugar-free. So, you can indulge guilt free!
Adding mango, strawberries or pineapple not only adds to the taste but also makes the pudding look prettier. The freshness of the fruit gives a lovely contrast to the creamy coconut pudding and each bite will burst with flavor.
For those who want a vegan version, skip the eggs and use only coconut milk, cornflour and a natural sweetener. This way your pudding will be completely plant based and still super indulgent.
If you’re short on time on the weekends make your coconut pudding ahead of time and refrigerate it. This dessert sets better in the fridge and tastes even better cold. You can store it for up to 2 days so you can have a sweet treat anytime!
To add texture and presentation top your coconut pudding with toasted coconut flakes or chopped nuts like almonds or pistachios. The crunch is nice against the pudding and the toasted coconut takes the tropical flavor to the next level.