Description
Making Hawaiian Coconut Pudding always reminds me of slow afternoons where there’s no rush—just the gentle rhythm of stirring and waiting as something delicious comes together.
Ingredients
Scale
- 2 cups coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- Start by whisking together the coconut milk, whole milk, sugar, cornstarch, and salt in a medium saucepan. At this stage, everything looks thin and unassuming, but that will change quickly.
- Place the saucepan over medium heat and begin stirring continuously. This part requires a bit of patience. As the mixture warms, it slowly thickens into a smooth, velvety consistency. You’ll notice the transformation when it starts to coat the back of your spoon.
- Once thickened, remove it from the heat and stir in the vanilla extract and shredded coconut. The aroma at this moment is soft and inviting—like stepping into a cozy kitchen filled with something sweet and familiar.
- Pour the pudding into serving dishes or a single bowl. Let it cool slightly, then transfer it to the refrigerator. Allow it to chill for at least 2–3 hours, until fully set.
- Serve cold, optionally topped with extra shredded coconut for a bit of texture.
Notes
- Allowing the pudding to chill for a longer time will enhance its texture and flavor.
- Optional: Top with fresh fruits for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg