This recipe for Creamy Coconut Pudding is my attempt to bottle up the feeling of a perfect vacation morning. A few years ago, my husband and I saved up for a special anniversary trip. Every morning, the breakfast buffet had these small glasses filled with the most incredible Creamy Coconut Pudding. I had expected a typical jiggly pudding, but this was something else entirely. It was unbelievably smooth and rich, with a texture that was somewhere between a silky panna cotta and a thick, luxurious yogurt.
I’m pretty sure I ate one (or two) every single day of that trip. It became the flavor of that vacation—the taste of sunshine and pure happiness. When we got home, back to reality and our boring toast-for-breakfast routine, I couldn’t stop thinking about that pudding. I missed starting my day with that perfect Creamy Coconut Pudding; I missed the taste of that carefree, sunny place.
Of course, I immediately set out to recreate it. It turns out that achieving that specific “creamy” texture is a delicate balance. My first batch was a bit gritty, and my second was too stiff—more like a firm jelly than the luscious cream I remembered. My goal was to create a Creamy Coconut Pudding that captured that exact spoonful of vacation bliss.
After a few more tries, I finally found the perfect ratio of coconut milk, cornstarch, and just the right amount of sweetness. This Creamy Coconut Pudding is the result. It’s smooth, rich, and has that pure, clean coconut flavor that takes me right back to that sunny breakfast spot by the ocean. It’s my little taste of paradise, and it’s too good not to share.
Table of Contents
Why You’ll Love This Recipe
Here are a few reasons you’ll fall in love with this Creamy Coconut Pudding:
- Unbelievably Creamy Texture: This pudding is exceptionally smooth and rich, with a melt-in-your-mouth quality that feels incredibly luxurious.
- Pure Coconut Flavor: It celebrates the delicious, authentic taste of coconut without being weighed down by other ingredients.
- Simple and Elegant: With just a handful of pantry staples, you can create a sophisticated dessert that looks and tastes amazing.
- Naturally Dairy-Free: It’s the perfect dessert for almost everyone to enjoy, whether you’re dairy-free, vegan, or just love coconut.
Health Benefits
This Creamy Coconut Pudding is a wonderful example of a simple, wholesome indulgence. It gets all its richness from full-fat coconut milk, which contains beneficial fatty acids, instead of heavy dairy cream. Because the coconut flavor is so pure, it doesn’t need a lot of added sugar to taste delicious. This satisfying Creamy Coconut Pudding will curb your sweet cravings without leaving you feeling weighed down.
The Perfect Occasion for Creamy Coconut Pudding
This is a wonderfully versatile dessert that fits into so many moments.
- A Light Dinner Party Dessert: Serve it in nice glasses and top with fresh berries or toasted coconut for an elegant and impressive finale to a meal.
- A Make-Ahead Weeknight Treat: Prep a few servings over the weekend for an easy and delicious dessert you can enjoy all week long.
- A Refreshing Summer Snack: Chilled straight from the fridge, this Creamy Coconut Pudding is the perfect way to cool down on a hot day.
- A Soothing and Simple Comfort Food: Its smooth texture and gentle flavor make it a wonderfully comforting treat when you need a little pick-me-up.
This Creamy Coconut Pudding is your key to a simple, elegant, and unforgettable dessert that brings a little taste of paradise to your table.
Chef’s Notes
• Hydrate agar and starch fully – Whisk with a splash of milk and let rest briefly. This prevents clumps and ensures a silky set.
• Use chilled coconut cream – Scoop only the thick top layer for maximum richness. Avoid shaking the can before opening.
• Simmer gently, never boil – High heat can split the coconut fats and dull the vanilla. Keep the custard moving and low.
• Strain before molding – A fine sieve removes fibers and undissolved bits, giving your pudding a polished finish.
• Chill uncovered first, then cover – Let molds cool at room temp before refrigerating. This prevents condensation and surface ripples.
• Unmold with care – Dip molds in warm water for 5–10 seconds, then gently loosen edges with a silicone spatula or fingertip.
• Coulis should be ribbon-thick – Cook until it coats the back of a spoon. Chill briefly before serving for a glossy pour.
• Garnish with contrast – Fresh berries, mint, toasted coconut, or dark chocolate drizzle elevate the visual and flavor balance.
• Pair with crisp sides – Almond biscotti, shortbread, or coconut wafers add crunch and complement the creamy texture.
• Scale easily for parties – Double the recipe and pour into mini cups or shot glasses for elegant single-serve portions.
Fudgy Almond Cacao Squares
Get ready for an explosion of chocolatey bliss with these ultra-fudgy almond cacao squares! Inspired by top pastry pros, this one-bowl wonder uses almond flour, cocoa, and a sugar-free sweetener to deliver an irresistibly gooey bite in under an hour. Whether you’re looking for a low-carb dessert or a weekend treat, these squares will astonish your taste buds without gluten or grain-based flour. Perfectly balanced, delightfully rich, and straightforward to make—these brownies prove healthy can be decadent. Let’s dive in and whip up a batch that’s bound to become your new favorite guilt-free indulgence!
12
brownies5
minutes35
minutes153
kcal15
minutes55
minutesKeep the screen of your device on
Ingredients
- Dry Blend (yields 4 large brownies)
½ cup blanched almond meal – finely sifted for smooth texture
5/8 cup granulated erythritol sweetener – or your preferred sugar-free blend
¼ cup unsweetened Dutch-processed cocoa powder – adds deep chocolate notes
1/3 teaspoon baking powder – provides lift without grit
1/6 teaspoon fine sea salt – balances sweetness
- Wet Mixture
1 large pasture-raised egg – at room temperature for proper emulsification
1½ tablespoons grass-fed ghee – melted and slightly cooled to avoid cooking the egg
1/3 teaspoon pure vanilla extract – boosts aroma and flavor
- Add-ins
2 tablespoons dark chocolate chips – optional for bursts of gooey richness
- Alternative Ingredients
Blanched almond meal → hazelnut meal or sunflower seed flour nut-free
Erythritol sweetener → coconut sugar monk fruit blend, brown sugar (non-keto)
Grass-fed ghee → coconut oil or clarified butter dairy-free
Large egg → flax “egg” 1 Tbsp ground flax + 3 Tbsp water for vegan option
Dutch-processed cocoa → natural cocoa with ¼ tsp baking soda added for lift
Dark chocolate chips → chopped nuts or cacao nibs for texture variation
Directions
- Preheat & Prep – Warm your oven to 350°F (10 minutes). Line an 6×6-inch square pan with parchment, leaving an overhang for easy removal. Lightly grease the paper so it adheres and helps the brownies release cleanly.
- Combine Dry Ingredients – In a medium mixing bowl, whisk together almond meal, Dutch-processed cocoa, erythritol, baking powder, and sea salt (2 minutes). Sifting the cocoa ensures no lumps and traps air, yielding a tender crumb.
- Whisk Wet Components – In a separate bowl, beat the room-temperature egg with melted ghee and vanilla extract until smooth (2 minutes). A uniform wet base guarantees even hydration of the dry blend. Optional: stir in a pinch of espresso powder to accentuate the chocolate.
- Fold & Add-ins – Pour the wet mix into the dry ingredients and stir just until no streaks remain (1 minute). Overmixing can toughen edges, so stop once the batter looks homogeneous. Gently fold in dark chocolate chips or substitute toasted nuts for crunch.
- Bake & Cool – Transfer the batter into the prepared pan and level the top with a spatula (1 minute). Bake about 25–30 minutes, or until a paring knife inserted in the center comes out with moist crumbs (approx. 30 minutes). Allow brownies to rest in the pan until completely cool (15 minutes) before lifting out and slicing. Optional: chill in the fridge for firmer bars.
Equipment
- mixing bowls
- measuring cups and spoons
- casserole dish
- silicone spatula set
Notes
- • Monitor baking time closely – ovens vary. Start checking at 25 minutes for that perfect molten center.
• For cleaner slices, chill the pan for 30 minutes before cutting.
• Serve with fresh berries or a dollop of whipped coconut cream for contrast.
• Customize by stirring in 1/3 cup chopped toasted pecans or swirling in 2 tablespoons of peanut butter before baking.
• Store leftovers in an airtight container in the fridge up to 5 days or freeze individual squares for grab-and-go treats.
Nutrition Facts
- Serving Size: 1g
- Calories: 153kcal
- Fat: 42g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 597mg
- Potassium: 297mg
- Carbohydrates: 18g
- Fiber: 9g
- Sugar: 1g
- Protein: 18g
- Vitamin A: 650IU
- Vitamin C: 0mg
- Calcium: 201mg
- Iron: 6mg
FAQs: Creamy Coconut Pudding
can i make this nut-free
Yes. Use oat milk instead of almond milk and confirm your coconut cream is processed in a nut-free facility.
can i use gelatin instead of agar
Yes, but it won’t be vegan. Use 1 tsp powdered gelatin and bloom in cold milk before heating. Texture will be softer and less springy.
can i use other fruits for the coulis
Absolutely. Raspberries, blueberries, or mango work beautifully. Adjust lime juice and sugar to balance acidity and sweetness.
how do i know when it’s set
It should jiggle slightly but hold its shape. A gentle press should leave a fingerprint without breaking the surface.
what’s the best mold to use
Silicone molds or lightly oiled ramekins work best. For easy plating, choose shallow cups with flexible sides.
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