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coconut pudding topped with chopped walnuts on plate placed on a granite.

Coconut Milk Pudding

Coconut Pudding - rich, creamy and luscious dessert made with coconut milk. This dairy-free and eggless coconut pudding is super simple to make in one pan with minimal ingredients and whips up quickly. One of the delicious vegan coconut desserts perfect to serve as a dessert or snack.
4.89 from 9 votes
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Course: Dessert
Cuisine: American, Indian
Diet: Vegan, Vegetarian
Cook Time: 15 minutes
Time to set in fridge: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12 squares
Calories: 168kcal



1 cup = 250ml ; 1 tablespoon =15ml ; 1 teaspoon =5ml

  • 3 cups + ¼ cup 800ml Coconut Milk
  • ¾ cup (180 gms) Sugar
  • ⅓ cup (50gms) Corn Flour/Corn Starch
  • 1 teaspoon Vanilla Extract
  • ½ tablespoon Coconut Oil

For Topping

  • 4 Walnuts Chopped
  • 1 tablespoon Desiccated Coconut


  • Before you get started, scroll up a little and watch a quick recipe video.
  • Check the notes and tips at the bottom of the recipe for extra info and help.
  • Grease a square container with coconut oil and keep it aside.
  • In a saucepan, combine cornflour, little coconut milk and whisk until you get a smooth lump-free mixture.
  • Now add sugar, vanilla extract.
  • Add remaining coconut milk and whisk well.
  • Keep the saucepan on a burner and cook over medium-low heat for 12-15 minutes or until sauce thickens. Keep stirring constantly to avoid sauce sticking to the bottom of the pan.
  • Let the sauce cool down and then transfer to the greased container. Keep it in the fridge to set for at least 2-3 hours.
  • Once set, cut into squares, garnish with chopped walnuts and desiccated coconut serve immediately or store them in an air tight container to serve later.


Pudding keeps good for 3-4 days in the refrigerator.
Adjust sugar to suit your taste preference.
I've used two full fat coconut milk tins, each 400ml. You can use homemade coconut milk.

Tips and Tricks

Ensure to mix the contents well before turning the heat on to avoid forming lumps.
Always cook at low flame stirring constantly to avoid burning at the bottom of the pan.
Pudding thickens further and sets when chilled. So ensure to allow it to set in the fridge for at least a couple of hours.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.


Calories: 168kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Sodium: 3mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Iron: 1mg
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