Simple vegan coconut pudding is a light, creamy and so delicious. The perfect make-ahead dessert for your family dinner or elegant party. Done in 10 minutes!
This creamy vegan pudding with delicate coconut flavour is a great way to end a family dinner. It's so easy to make as you can mix it before you start cooking your dinner, place it in the fridge and serve later.
Sprinkled with toasted pistachios or hazelnuts, it turns into elegant dessert you can serve in any occasion. This recipe comes up in only 10 minutes and only you will need is one saucepan, bowl and a hand whisk.
If you love this pudding, why not to try our coconut pudding with hazelnuts and orange.
This recipe features only 5 ingredients and the main one is full fat coconut milk which is used in Asian food recipes. It's good to have a few cans of coconut milk at all times so you can make delicious recipes at the last minute, such as our coconut cream puffs.
For this recipe you will need full fat coconut milk with 9 - 15% fat which will make your pudding extra creamy and delicious. Find quality coconut milk at organic or healthy food stores.
You will notice that once you open canned coconut milk, it is generally separated into two layers: liquid water at the bottom and solid white cream at the top. To combine just stir with a spoon then continue with using for the recipe.
Making this creamy pudding takes only 10 minutes. The process is similar to making regular dairy pudding, but this time the milk is replaced with coconut milk, and there are no eggs in the recipe.
To start making pudding combine 300ml coconut milk, sugar and a pinch of salt into a saucepan. Cook on a medium-high heat until the sugar is dissolved.
In a separate bowl, whisk the rest of the coconut milk with cornstarch. Pour slowly hot coconut milk into cornstarch mixture stirring all the time, then pour back everything to the saucepan. Continue cooking for a few minutes until the cream thickens. Add coconut oil and stir well and your pudding is done!
Once cooked pour the coconut pudding into glass dessert cups or small ramekins, then cool in the fridge for at least 1 hour.
Before serving, top pudding with anything starting from toasted coconut flakes, fresh berries, toasted pistachios or hazelnuts, cocoa nibs or chocolate shavings. We are sure you will enjoy each of these toppings.
To toast coconut flakes, spread them evenly on a baking tray and bake in the oven on 150°C (302°F) for about 2 - 3 minutes, or until the flakes turn brown and are crispy in texture. Watch carefully when toasting as they burn easily.
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