How To Make Homemade Coconut Pudding

There's nothing to compare with homemade coconut pudding.  You control the sugar and you make it with no additives or preservatives.
There's nothing to compare with homemade coconut pudding. You control the sugar and you make it with no additives or preservatives. | Source

Easy Coconut Pudding Recipe


Just because it's made from scratch, doesn't mean it has to take hours to make.

Making a homemade version of coconut pudding from start to finish requires about as much effort as opening a box of pudding and making it!

Sure, buying it ready-made would be even quicker but consider this. Everything you buy that someone's already touched means it probably has preservatives in it and it definitely has additives in it to keep it "fresh."

So why not cut the middleman out and make it yourself? It takes only minutes and think of the delightful coconut aroma you'll infuse into your house. That's worth the time right there.

Another added benefit? You get to control the amount of sugar in the pudding. If you're diabetic or you're trying to watch your intake of refined sugar, you can put as much as you want or as little as you want into this pudding. By calculation, there isn't that much to begin with in this recipe. You can also substitute sugar alternatives, again without the added boost of chemicals and preservatives.

This pudding also makes a great base for a light coconut cream pie.

This recipe goes to prove you can have treats without going overboard on your diet. Most importantly, you can make good old fashioned foods that taste great by using natural ingredients like unsweetened coconut.

Source
1 star from 1 rating of Homemade Coconut Pudding

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 4 servings
Nutrition Facts
Serving size: 1/2 cup
Calories 243
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Unsaturated fat 0 g
Carbohydrates 42 g14%
Sugar 32 g
Fiber 3 g12%
Protein 7 g14%
Cholesterol 54 mg18%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Chill Time: Several hours

Ingredients

  • 2-1/2 cups almond milk, (or use non-fat milk)
  • 1/2 cup flaked unsweetened coconut
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • pinch salt
  • 1 whole egg, (beaten)
  • 1 teaspoon Mexican vanilla, (or other pure vanilla extract)
  • dash ground cinnamon
  • sliced or chunked banana, (optional)
  • sliced or chunked kiwi, (optional)
  • sliced or chunked papaya, (optional)

Instructions

  1. Place sugar, cornstarch, salt and cinnamon in medium saucepan. Whisk ingredients to combine. Turn burner on medium heat.
  2. Whisk in flaked coconut.
  3. Combine almond milk and beaten egg. Whisk to combine thoroughly.
  4. Slowly add milk and egg mixture to saucepan. Cook over medium heat until the mixture boils and then thickens. Cook for about 5 minutes, stirring frequently to prevent sticking.
  5. Remove from the heat. Add vanilla extract. Mix thoroughly. Let cool slightly.
  6. Cover and chill if desired for several hours.
  7. Top with fresh fruit and add a dash of fresh homemade whipped cream for garnish.
  8. Or sprinkle top with toasted flaked coconut for garnish or slivered almonds.

Step 1: Place all dry ingredients in saucepan and whisk to combine. Combine egg and almond milk. Mix thoroughly and slowly add to dry ingredients. Whisk thoroughly to combine.

Make sure all ingredients are completely mixed together and heat the pan over medium heat.
Make sure all ingredients are completely mixed together and heat the pan over medium heat.

Step 2: Over medium heat, cook the mixture, stirring every so often to keep it from sticking. Bring to a slow rolling boil and cook for about 5 minutes or until the mixture starts to thicken.

Bring pudding to a soft rolling boil, stirring constantly until the mixture starts to thicken.  Cook for about 5 minutes.
Bring pudding to a soft rolling boil, stirring constantly until the mixture starts to thicken. Cook for about 5 minutes.

Step 3: Remove pan from heat. Stir in Mexican vanilla. Stir gently to combine. Let cool slightly.

Gently stir in vanilla.  Cool slightly.
Gently stir in vanilla. Cool slightly.

Step 4: Sprinkle with toasted unsweetened coconut if desired. Chill for several hours before serving--if you can wait that long. It's delicious served cold with chunks of fresh fruit.

Top with toasted coconut and chill for several hours.
Top with toasted coconut and chill for several hours.

How to Toast Coconut


If you're interested in toasting fresh coconut, here's how:

  • Preheat oven to 300 degrees Fahrenheit
  • Grate the coconut
  • Spread the coconut on an ungreased shallow baking pan like a jelly roll pan
  • Toast, uncovered, stirring often, 30 to 40 minutes at 300 degrees or until golden

Shortcut:

  • Buy Bob's Red Mill Unsweetened Coconut Flakes
  • Same as above only it cooks much faster
  • Use your nose to know when it's time to take it out of the oven
  • Store toasted coconut for later use in plastic containers with snap tight lids
  • Add toasted coconut to other pies or piecrusts, sprinkle in granola or add to cookie dough like peanut butter cookies

Want to know how to crack a coconut open and get the meat out?

I recently tried doing that and ended up with a disaster on my hands. Watch the video for a quick and super easy way to get coconut milk and the meat from the coconut. Take the slabs of coconut meat and grate with a regular grater for delicious nutritious flakes.

How to Open Real Coconut to Make Flakes

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Comments 11 comments

akirchner profile image

akirchner 3 years ago from Central Oregon Author

Denise--don't feel bad...that's kinda how I got hooked on coconut pudding too--and I loved banana baby food in the jars until I was probably 20 years old...go figure~ It is fabulous--enjoy--I'm going to make it for my daughter this weekend too.


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Thanks Vacation Trip~!


Vacation Trip profile image

Vacation Trip 3 years ago from India

It looks yummy. Thanks for sharing.


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Definitely - don't know what I'd do if I lost my sense of smell~~~


kissayer profile image

kissayer 4 years ago from Sydney, Australia

Yum! This looks so good! I'm a huge fan of coconut anything!

I love that you said "use your nose to know when it's time to take it out of the oven" because that's really the only way!


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Thanks Moonlake - it truly is a snap to make---and so good~


moonlake profile image

moonlake 4 years ago from America

I love coconut pudding. Recipe seems simple and easy. Great hub with pictures. Voted uP! Shared


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Thanks Tulika~


tulika4321 profile image

tulika4321 4 years ago from Kolkata,India

Coconut and pudding- lovely combination and my favourite! Keep it up! :D


akirchner profile image

akirchner 4 years ago from Central Oregon Author

Cool Denise!~~~ I remember it that way as well and my grandmother used to make it too---mostly from a box but it is truly SO simple I just went duh - why didn't I think of that....I make coconut cream pie all the time - well at least twice a year - so you'd think I would've thought of it~


denisemai profile image

denisemai 4 years ago from Idaho

Oh, yummm. I love coconut pudding and this recipe looks delicious. When I was a kid, I used to beg my mother for those mexican style tv dinners (I know--yuck) just so I could enjoy that little, minute amount of coconut pudding provided in the tiny dessert square. I've never had it homemade but that will change this weekend because I'm definitely trying this recipe. Thank you so much for sharing your recipe! Pinning on Pinterest.

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