Coconut Milk Pudding Recipe
Chances are that you’ve tried milk pudding before. It’s a dessert made, in different variations, throughout the world. But typically if you’re lactose-intolerant, it’s downhill — the recipes rely quite heavily on cow’s milk.
That’s why it’s such a treat to bring you my Coconut Milk Pudding recipe. It’s made with nutrition-rich coconut milk, so not only is it suitable for those avoiding dairy, but it gets an extra creaminess. There is no refined sugar in it; instead, you’ll enjoy the nutrition-rich maple syrup. If you’re ready for a super tasty dessert that you probably have all the ingredients for already (isn’t it great when that happens?), it’s time to make this coconut milk pudding.
Start by bringing the coconut milk and maple syrup to a boil in a small pot. Once the mixture is boiling, turn the heat to low.
Then, in a bowl, whisk together the arrowroot powder and eggs. When they’re well combined, take one cup of the coconut milk and maple syrup mix and pour it into the egg bowl. Make sure to whisk constantly while doing this, to avoid any clumping.
Now it’s time to combine everything. Slowly add the egg mixture to the coconut milk pot on the stove, whisking constantly. Be sure to keep the heat low so the eggs don’t cook! Once the mixture on the stove thickens, remove the pot from heat and add in the vanilla extract and coconut oil.
Stir it all up, then pour the contents into a bowl. Place the bowl in the refrigerator, letting the coconut milk pudding cool and thicken a bit more for 30–60 minutes. That’s all there is to this unbelievably simple recipe! You can easily whip up this coconut milk pudding on a short moment’s notice or when you’re in the mood for something sweet. I know this will become a dessert staple!Print
Coconut Milk Pudding Recipe
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
My Coconut Milk Pudding recipe is made with nutrition-rich coconut milk, so not only is it suitable for those avoiding dairy, but it gets an extra creaminess.
- 1 can (usually 13.5 ounces) coconut milk
- 4 tablespoons maple syrup (now considered preferable to honey, as heating honey deteriorates the quality and loses its essential enzymes and nutrients)
- 2 eggs
- 2 tablespoons arrowroot powder
- 1 tablespoon vanilla extract
- 2 tablespoons coconut oil
- Add coconut milk and maple syrup to a small pot over medium heat and bring to a boil. Reduce heat and allow mixture to cool.
- In a separate bowl, whisk eggs and arrowroot powder.
- Slowly pour half of the coconut milk mixture into the egg bowl, whisking constantly to prevent clumping.
- Turn heat setting for the coconut milk on the stovetop to low and slowly add egg mixture, whisking constantly.
- Once it thickens, remove from heat and add in remaining ingredients.
- Pour contents into a bowl and allow to cool in fridge for 30–60 minutes.
For some added nutrition and flavor (and to improve its presentation!), add some fresh berries on top.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 small bowl
- Calories: 354
- Sugar: 12.6g
- Sodium: 46mg
- Fat: 29.3g
- Saturated Fat: 24.7g
- Unsaturated Fat: 2.7g
- Carbohydrates: 20.2g
- Fiber: 0.1g
- Protein: 4.7g
- Cholesterol: 82mg
Easy recipe to follow. I did change a few things in the process as I’m familiar with making puddings. I didnt wait for the coconut and maple syrup mixture to cool too much after the boil. I had warmed up the eggs in their shell in warm water. After mixing the warmed eggs and thickener ( i used corn starch), I briskly whisked half of boiled milk mixture into the eggs mixture. Then mixed the egg mixture back into pot. I turned heat up to medium and whisked till pudding began to thicken, then turned down heat to medium low, whisking till thick. Followed everything else exactly. Nice flavor warm! Not too sweet. Thanks for recipe.
Hi, just wondering why you don’t mention a double boiler as possible equipment? This is the perfect recipe for a double boiler.
Thanks, it’s cooling now, I will try it with blueberries! I added a pinch of salt and freshly grated nutmeg.
Question about the calorie count…is that 354 calories for the whole batch? If not, how are you dividing up the serving size?