clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut milk pudding recipe - Dr. Axe

Coconut Milk Pudding Recipe

  • Author: Dr. Josh Axe
  • 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


  1. 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.
  2. In a separate bowl, whisk eggs and arrowroot powder.
  3. Slowly pour half of the coconut milk mixture into the egg bowl, whisking constantly to prevent clumping.
  4. Turn heat setting for the coconut milk on the stovetop to low and slowly add egg mixture, whisking constantly.
  5. Once it thickens, remove from heat and add in remaining ingredients.
  6. 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