I’m so excited to share with you all this recipe for Coconut Milk Pudding. I was inspired by this post but I made a few changes. I added some brown sugar for a bit of sweetness and I like to serve it with fresh berries.

Also note that this coconut milk pudding dessert is gluten-free and dairy-free. It’s also customizable based on your preferences – if you dislike coconut milk, feel free to replace it with almond milk or soy milk.

Let’s get to making this coconut milk pudding, shall we?

Coconut milk pudding dessert

Ingredients:

• 12 ounces of coconut milk (I used a Light version.)
• 3 tbsp. brown sugar
• 6 tbsp. cornstarch
• 3/4 cup water
• 1 tsp vanilla extract
• 1/4 cup coconut flakes, toasted (optional)

Directions:

• Add the coconut milk to the saucepan.
• Add the sugar, cornstarch, and water to the coconut milk. Whisk together until combined.
• Cook over low heat until thickened. Add vanilla extract.
• Pour the mixture into a square pan and chill covered until firm (several hours).
• Cut into small squares and top with toasted coconuts. Serve cold with fresh berries – I like to use blackberries!

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