If you’re looking for a dessert that’s creamy, dreamy, and packed with tropical flavor, look no further than this Unforgettable Toasted Coconut Cream Pudding Recipe. Every spoonful offers the perfect balance of silky smoothness with a nutty crunch from beautifully toasted shredded coconut. This recipe is a delightful twist on classic pudding that feels both indulgent and refreshingly unique, making it an instant favorite for any occasion. Trust me, once you try this, you’ll be craving it again and again.
Ingredients You’ll Need
These ingredients come together simply but are absolutely essential for creating the perfect texture, flavor, and richness in this pudding. Each one plays a role in achieving that indulgent coconut cream experience you’re after.
- Cornstarch (â…“ cup / 40g): The secret to a thick, luscious pudding without any heaviness.
- Granulated sugar (¾ cup / 150g): Adds the perfect sweetness that balances the cream and coconut flavors.
- Salt (½ teaspoon): Enhances all the flavors, making them pop beautifully.
- Whole milk (2 cups / 480ml): Provides a creamy base that’s rich and velvety.
- Full-fat canned coconut milk (1 cup / 240ml): Brings that tropical coconut creaminess that makes this pudding unforgettable.
- Egg yolks (4 large): Help create that smooth, custard-like texture you expect in a great pudding.
- Unsalted butter (1 tablespoon): Adds a subtle richness and silky finish.
- Vanilla extract (1½ teaspoons): Infuses warmth and depth to the flavor profile.
- Sweetened shredded coconut (1½ cups / 120g): Divided between toasted and untoasted, it adds texture and bursts of coconut flavor.
- Optional: Whipped cream: For topping, to elevate the pudding into a truly special treat.
How to Make Unforgettable Toasted Coconut Cream Pudding Recipe
Step 1: Toast the Coconut
Preheat your oven to 350°F (175°C) and spread 1 cup of shredded coconut evenly on a baking sheet. Toast it for about 5 to 8 minutes, stirring now and then so it browns evenly without burning. This step transforms the coconut’s flavor, giving it a toasty, nutty crunch that will take your pudding from ordinary to unforgettable.
Step 2: Mix Base Ingredients
In a medium saucepan, whisk together your cornstarch, sugar, and salt until well combined. Slowly pour in the whole milk and coconut milk, whisking continuously. This ensures your mixture is smooth without lumps and sets the stage for a silky pudding base.
Step 3: Temper the Eggs
Whisk the egg yolks in a separate bowl. To avoid scrambling, slowly add about half a cup of the warm milk mixture into the yolks while whisking nonstop. Once combined, pour the yolk mixture back into the saucepan with the rest of the milk base.
Step 4: Cook the Pudding
Place the saucepan over medium heat and cook the mixture, whisking constantly. After 6 to 8 minutes, you’ll notice the pudding thickening and bubbling—a clear sign it’s ready. Don’t stop stirring here; it keeps the texture smooth and prevents scorching.
Step 5: Finish the Pudding
Remove the saucepan from heat and stir in the butter, vanilla extract, and the remaining half cup of untoasted shredded coconut. The butter adds shine and richness, while the vanilla deepens the flavor. The untoasted coconut in the pudding gives a pleasant chewy texture to contrast with the toastiness on top.
Step 6: Chill
Pour your pudding into ramekins or pretty glasses. To keep a perfect, silky surface without a skin forming, cover the pudding with plastic wrap pressed directly onto its surface. Chill for at least two hours to allow flavors to meld and the pudding to set properly.
Step 7: Serve
Just before serving, sprinkle the toasted coconut on top for that irresistible crunch, and add a dollop of whipped cream if you like. This final touch adds creaminess and makes each bite a luxurious treat that’s impossibly good.
How to Serve Unforgettable Toasted Coconut Cream Pudding Recipe
Garnishes
The toasted shredded coconut is the star garnish, providing that essential nutty crunch and gorgeous golden color. For extra indulgence, a swirl of lightly sweetened whipped cream brings softness and elevates the creaminess. You can also add a few fresh berries or a drizzle of coconut syrup to personalize your presentation.
Side Dishes
This pudding is wonderful on its own but pairs beautifully with tropical fruits like pineapple, mango, or passion fruit to enhance the coconut flavor. Some crisp coconut macaroons or a buttery shortbread cookie on the side offer a nice contrast in textures and keep the island vibe going strong.
Creative Ways to Present
Serve the pudding in clear glasses or vintage ramekins so you can see the creamy layers topped with golden coconut. For parties, layer the pudding and toasted coconut with toasted nuts or chopped chocolate for an unexpected twist. Mini mason jars make adorable single servings that guests will love!
Make Ahead and Storage
Storing Leftovers
Leftover pudding keeps beautifully covered in the refrigerator for up to 3 days. Just be sure to press plastic wrap directly onto the surface to prevent forming a skin. The flavor and texture stay fresh and delicious, making it easy to enjoy later.
Freezing
This coconut cream pudding doesn’t freeze well because the texture changes once thawed, often becoming grainy or watery. It’s best to enjoy it fresh or within a few days refrigerated for the perfect consistency and flavor.
Reheating
If you prefer your pudding warm, gently reheat it in a saucepan over low heat, stirring constantly to avoid curdling. You might want to whisk in a splash of milk to restore its creamy texture. However, the chilled version is usually the favorite for that refreshing tropical vibe.
FAQs
Can I use light coconut milk instead of full-fat?
While you can, full-fat coconut milk is best for achieving the creamy richness essential to this pudding. Light coconut milk results in a thinner texture and less flavor depth.
Is there a dairy-free version of this recipe?
Absolutely! Swap out the whole milk for almond or soy milk and use coconut milk as is. Replace butter with coconut oil or a dairy-free margarine for a lovely vegan-friendly version.
What’s the best way to toast shredded coconut?
Spread it evenly on a baking sheet and toast in a preheated 350°F oven, stirring every couple of minutes to prevent burning. Keep a close eye on it, as coconut can go from golden to burnt quickly.
Can I make this pudding without eggs?
Egg yolks help create that custardy texture, but you can experiment with cornstarch and coconut milk for an egg-free pudding. The texture may be a bit different, more like a thick custard than silky pudding.
How long does this pudding last in the fridge?
Stored properly, it stays fresh for up to 3 days. Always keep plastic wrap pressed to the surface to maintain the best texture.
Final Thoughts
This Unforgettable Toasted Coconut Cream Pudding Recipe is one of those desserts that feel like a hug in a bowl. It’s surprisingly simple to make but delivers an impressive wow factor with every bite. Whether you’re treating yourself or serving guests, this pudding brings tropical sunshine and creamy comfort together perfectly. Don’t wait to try it—you’ll wonder how you ever lived without it!
Print
Unforgettable Toasted Coconut Cream Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
A rich and creamy coconut cream pudding made with toasted shredded coconut, whole milk, and coconut milk. This dessert combines the tropical flavor of coconut with a smooth, custard-like texture, topped with crunchy toasted coconut and optional whipped cream for an unforgettable treat.
Ingredients
Dry Ingredients
- â…“ cup (40g) cornstarch
- ¾ cup (150g) granulated sugar
- ½ teaspoon salt
Liquid Ingredients
- 2 cups (480ml) whole milk
- 1 cup (240ml) canned coconut milk (full-fat)
- 4 large egg yolks
Additional Ingredients
- 1 tablespoon unsalted butter
- 1½ teaspoons vanilla extract
- 1½ cups (120g) sweetened shredded coconut, divided
- Optional: whipped cream, for topping
Instructions
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread 1 cup of the shredded coconut evenly on a baking sheet. Toast for 5 to 8 minutes, stirring occasionally until golden brown. Set aside to cool.
- Mix Base Ingredients: In a medium saucepan, whisk together the cornstarch, sugar, and salt. Gradually whisk in the whole milk and canned coconut milk until the mixture is smooth and free of lumps.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the warm milk mixture into the egg yolks while whisking constantly to prevent curdling. Then pour this tempered egg mixture back into the saucepan with the rest of the milk mixture.
- Cook the Pudding: Place the saucepan over medium heat and cook the mixture, whisking continuously, until it thickens and starts to bubble, which should take about 6 to 8 minutes. This step ensures a smooth and creamy pudding base.
- Finish the Pudding: Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, and the remaining ½ cup of untoasted shredded coconut until fully incorporated.
- Chill: Pour the pudding into individual ramekins or glasses. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours to fully set and chill the pudding.
- Serve: Before serving, top each pudding with the toasted coconut and optionally a dollop of whipped cream for added richness and texture.
Notes
- Toasting the coconut adds a deep, nutty flavor and a crunchy texture that complements the creamy pudding.
- Be sure to whisk constantly during cooking to prevent lumps and sticking.
- Cover the pudding surface with plastic wrap while chilling to avoid a skin forming.
- Using full-fat coconut milk enhances the creaminess and coconut flavor.
- Serve chilled for the best texture and taste.
