Coconut Pudding

Coconut Pudding is a light, creamy, and dairy-free dessert made with coconut milk and cornflour or custard powder — delicately flavored with cardamom or vanilla and best served chilled.

Ingredients

For the Pudding:

• 2 cups coconut milk (fresh or canned)
• 1/2 cup sugar – adjust to taste
• 2 tablespoons cornflour or custard powder
• 1/4 cup water or regular milk – to dissolve the cornflour
• 1/4 teaspoon cardamom powder (optional)
• 1 teaspoon vanilla essence (optional)
• Chopped nuts or grated coconut – for garnish (optional)

Method

Step 1: Make the Cornflour Slurry

1. In a small bowl, mix cornflour (or custard powder) with water or milk to make a smooth, lump-free slurry. Set aside.

Step 2: Heat the Coconut Milk

1. In a saucepan, pour the coconut milk and add sugar.
2. Heat over medium flame, stirring continuously until the sugar dissolves.

Step 3: Thicken the Mixture

1. Lower the heat and slowly pour in the cornflour slurry while stirring constantly to avoid lumps.
2. Continue stirring and cook for 5–7 minutes, or until the mixture thickens and coats the back of a spoon.

Step 4: Add Flavorings

1. Add cardamom powder or vanilla essence, if using, and mix well.

Step 5: Set the Pudding

1. Turn off the heat and pour the pudding mixture into individual serving bowls or a single dish.
2. Let it cool to room temperature, then refrigerate for 2–3 hours or until fully set.

Step 6: Garnish and Serve

1. Before serving, garnish with chopped nuts or a sprinkle of grated coconut, if desired.
2. Serve chilled.

Serving Tip

• Enjoy this coconut pudding as a light and refreshing dessert after meals.
• Perfect for summer, festive occasions, or vegan-friendly menus.