Creamy, flavorful, sweet and delicious this Homemade Coconut Pudding is super simple, made in one pan and whips up super quickly. Perfect breakfast, snack or dessert.
Have you ever made homemade pudding before? If not, you are truly missing out. We aren’t too keen on the boxed mixes because it is super easy to make it homemade like we do for our favorite Southern Banana Pudding. Absolutely one of our favorite desserts.
Now like I said making your own pudding at home is super easy! We start off with our base recipe which starts with minimal ingredients that you most likely have on hand at all time, trust me they aren’t super weird or anything, we don’t roll that way around here.
PUDDING BASE INGREDIENTS:
- Milk
- Sugar
- Cornstarch
- Salt
- Egg
- Egg yolk
- Butter
- Vanilla
Those ingredients right there will get you your basic Vanilla pudding recipe which we use in the Southern Banana Pudding recipe listed above. It’s great by itself, the kids love it, but when you want to spruce it up a notch you just have to add a few extra ingredients.
ALTERNATE PUDDING ADDITIONS:
To make your Coconut Pudding recipe you add some shredded coconut and add in some coconut extract along with the vanilla extract. We use 1 tsp but you can start with 1/2 tsp if you want a more mellow flavor, but I mean who doesn’t love coconut in the first place.
Adding in some cocoa powder will get you a chocolate pudding recipe. Seriously, this base recipe is exactly what you need to get you started on any of your favorite pudding combinations.
HOW TO MAKE HOMEMADE COCONUT PUDDING:
- In large sauce pan add your milk, sugar, cornstarch, salt, egg and egg yolk.
- Continuously whisk over medium high heat until thick and bubbly.
- Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted.
- Add in the coconut and whisk until evenly distributed.
- Place Saran Wrap over the top of pudding and place in refrigerator until cool.
- Serve with toasted coconut and whipped topping.
My kids absolutely adore this coconut pudding recipe, just how we love coconut cream pie, coconut cream cheesecake and Coconut Cupcakes. They have never gobbled something up so quickly. It is one of the recipes we make most often because its just easy and delicious.
This recipe could also easily be doubled, as you can see in the banana pudding recipe we do double this since we like a big batch for layering with bananas and vanilla wafers, but with this recipe you will get the amount of servings as you would in a traditional pudding package.
This is fun for any time of year, we aren’t really picky if this is considered a cool or warm weather food, so pudding is something that is made all year long in our household, just a classic and comforting recipe
TIPS AND TRICKS:
- Why don’t we temper our egg mixture? There is no rhyme or reason behind this, we aren’t adding in eggs to a hot liquid, we are cooking them all together at the same temperature keeping them from cooking and just used as a thickener.
- Coconut fan, start with 1/2 tsp coconut extract and work your way up. People like various flavors of coconut so I say start small, but we love the full 1 tsp.
- Placing Saran Wrap over your pudding helps prevent a film from forming over the top of your pudding mixture.
- Stirring in coconut when still warm makes the coconut a little less stiff which we really enjoy.
- We love toasting coconut and placing it on top, adds a little extra flavor, you can just use shredded coconut if desired.
Homemade Coconut Pudding
Ingredients
- 2 cups milk
- 1/2 cup + 3 Tbs sugar
- 3 Tbs cornstarch
- 1/4 tsp salt
- 1 eggs
- 1 egg yolks
- 2 Tbs butter
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2-3/4 cup shredded sweetened coconut
- Whipped topping optional
- Toasted coconut optional
Instructions
- In large sauce pan add your milk, sugar, cornstarch, salt, egg and egg yolk.
- Continuously whisk over medium high heat until thick and bubbly.
- Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted.
- Whisk in coconut until it is evenly distributed.
- Place Saran Wrap over the top of pudding and place in refrigerator until cool.
- Serve with toasted coconut and whipped topping.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Lisa Miller
Thanks for sharing. This is the best coconut cream recipe by far.
Terry
Can’t wait to try this. thanks
Chris
Best recipe, I cut the sugar to 1/4 is was wonderful
Jesse
Looks wonderful! Used almond milk instead, plane butter, and double vanilla as I donโt have coconut essence. Canโt wait to try it.
Wendy
Can I use coconut milk in this recipe instead of the other milk.
Tornadough Alli
That should work.
B
I made this with a 14oz can of coconut milk instead of two cups of milk and it turned out amazing!
ingrid
This was so delicious. Thank you for sharing your recipe!
Tracy
Adding the coconut to the pudding isn’t in the instructions
Tornadough Alli
Sorry about that, I swore I added it before as it was brought to my attention but it has since been added to the instructions.
Marlan
I have made this twice and it is wonderful! A recipe that I will keep and pass down to my grandchildren!