Coconut Pudding
All Ingredients - Main Ingredients
- Fresh coconut 1 whole
- Water 1 cup
- Condensed milk 200 grams
- Corn starch 2 tablespoons
- Cashew nuts 2-3 whole
- Sliced almonds 1-2 tablespoons
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 5 · Refrigerate2 hrs
Chill the Pudding Place the mold in the refrigerator and chill for at least 2-3 hours, or until the pudding is completely…
Don't have an ingredient? Try these swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Coconut Milk
Chop one whole fresh coconut into small pieces. Transfer the chopped coconut to a blender jar, add 1 cup of water, and blend until smooth. Strain the blended mixture through a fine-mesh sieve, pressing firmly with a spoon to extract all the coconut milk. Discard the pulp.
Step 2: Combine Ingredients
Pour the extracted coconut milk into a saucepan. Add 200 grams of condensed milk and 2 tablespoons of corn starch to the saucepan. Stir well to ensure the corn starch is fully dissolved and there are no lumps.
Step 3: Cook the Mixture
Place the saucepan on medium heat. Continuously and stir the mixture for until it thickens to a custard-like consistency and starts to bubble. Ensure it doesn't stick to the bottom of the pan.
Step 4: Pour into Mold
Carefully pour the hot, thickened coconut mixture into a leaf-shaped mold or any desired mold.
Step 5: Chill the Pudding
Place the mold in the refrigerator and chill for at least , or until the pudding is completely set and firm.
Step 6: Unmold and Decorate
Once chilled, carefully unmold the coconut pudding onto a serving plate, preferably lined with a banana leaf for presentation. Decorate the pudding with 2-3 whole cashew nuts, arranging them in a decorative pattern, and then sprinkle with 1-2 tablespoons of sliced almonds.
Step 7: Serve
The delicious coconut pudding is now ready to be served and enjoyed.
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