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

1. Make the Cornflour Slurry

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

2. Heat the Coconut Milk

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

3. Thicken the Mixture

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

4. Add Flavorings

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

5. Set the Pudding

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

6. Garnish and Serve

   • Before serving, garnish with chopped nuts or a sprinkle of grated coconut, if desired.
   • 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.