This homemade Coconut Pudding recipe is creamy, sweet, delicious and so easy to make. Coconut pudding is so easy to make and once you make homemade pudding you will never go back to the boxed stuff!
Homemade Coconut Pudding
If you hav never made homemade pudding before you are in for a real treat. It is so much better than instant pudding and the boxed cook pudding. It is rich, creamy and full of flavor and so simple to make. Homemade pudding starts with ingredients you probably already have in your pantry.
This coconut pudding recipe is perfect for enjoying alone, using as a cake filling or for making trifles with. My whole family loves the creaminess and sweet flavor of this coconut pudding recipe. It has just the perfect amount of coconut flavor.
Ways to Use homemade Pudding
While pudding does make an amazing dessert all on its own, it is also great as a cake filling.
After baking a homemade cake you can put a layer of homemade pudding between the cake layers before frosting for an amazing pudding cake filling.
You can use pudding when making parfaits, dessert lasagnas and trifles.
You can use this from scratch pudding in place of boxed pudding in any recipe you are making.
How to Serve Pudding
I like to serve pudding as is. However if you want to fancy is up add a plop of whipped cream on top. You can also add things like crushed cookies on top to make a pudding sundae as my kids call them.
I like to serve homemade coconut pudding best with whipped cream and some shredded sweetened coconut or toasted coconut on top. oh yum!
Tips for Making Pudding from scratch
To avoid getting a film on your pudding while it sets, cover the surface with plastic wrap, and make sure the plastic touches the pudding.
Continue stirring while bringing the pudding to aa boil.
Cook only on medium heat. Any higher then that and you will burn the pudding.
If you want shredded coconut in the pudding you can add 1/4 cup of sweetened shredded coconut to the putting mixture when you are adding it to the bowl to put in the fridge to set.
If you want a less strong coconut flavor you can cut the coconut extract amount in half and replace the other amount with vanilla extract.
How long do you have to chill homemade pudding after making it?
Pudding needs to be chilled for at least 2 hours to set properly.
How to Store Homemade Pudding
Store homemade pudding in an air tight container in the fridge.
How long does homemade pudding last?
Homemade pudding will last for 5-7 days when stored in the fridge in an airtight container. It is not recommended to freeze this pudding recipe unless you are making pudding pops and freezing it in popsicle containers as it will defrost and give you a funky granulated texture when it defrosts.
Homemade Coconut Pudding Recipe Ingredients
- whole milk
- granulated sugar
- corn starch
- yolks
- coconut extract
- salted butter
How to Make Homemade Coconut Pudding
In a small pot, whisk together the milk, sugar, and cornstarch. Place the pot over medium heat and cook until the mixture has thickened. Making sure to keep stirring to prevent the mixture from burning.
Place your egg yolks into a medium mixing bowl. Once the mixture has thickened, slowly whisk about ½ cup of the milk mixture into the egg yolks. Whisk the egg yolk mixture into the milk mixture.
Return the milk mixture to medium heat and cook the mixture For just one minute.
Remove the pudding from the heat and stir in the coconut exttract and butter. Whisk until the butter is well incorporated.
Pour the mixture into your serving bowl, cover the surface with plastic wrap, and make sure the plastic touches the pudding so it doesn’t form a film.
Chill for 2 hours minimum.
Pudding Dessert Recipes
- Chocolate pudding parfaits
- Samoa Pudding Parfait
- No Bake Pumpkin Dessert Lasagna
- No bake chocolate lasagna
- Pumpkin Trifle
- Chocolate Trifle
- Pumpkin Pudding Parfait
Homemade Coconut Pudding
Ingredients
- 2 ½ cups whole milk
- ½ cup granulated white sugar
- ¼ cup corn starch
- 2 egg yolks
- 2 teaspoon coconut extract
- 1 tablespoon salted butter
Instructions
- In a small pot, whisk together the milk, sugar, and cornstarch. Place the pot over medium heat and cook until the mixture has thickened. Making sure to keep stirring to prevent the mixture from burning.
- Place your egg yolks into a medium mixing bowl. Once the mixture has thickened, slowly whisk about ½ cup of the milk mixture into the egg yolks. Whisk the egg yolk mixture into the milk mixture.
- Return the milk mixture to medium heat and cook the mixture For just one minute.
- Remove the pudding from the heat and stir in the coconut exttract and butter. Whisk until the butter is well incorporated.
- Pour the mixture into your serving bowl, cover the surface with plastic wrap, and make sure the plastic touches the pudding so it doesn’t form a film.
- Chill for 2 hours minimum.
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