Creamy homemade coconut cream pudding made with real coconut milk (no artificial boxed stuff in this house). A tropical, silky dessert you can whip up in 30 minutes!
Homemade Coconut Cream Pudding is smooth and creamy and made with coconut milk. Delightful and light, yet decadent and creamy. What is not to love? I make it whenever my mother in law comes over, she absolutely loves it! Just pull out a medium pot, a whisk and several simple ingredients and you will be in pudding heaven.
You can fill mini graham cracker pie crusts or serve in pretty dessert dishes. Top the pudding with toasted coconut for a little delightful crunch. From my coconut rum cocktail in a coconut shell to my almond coconut dream bars and coconut almond cake.
I even have a Pinterest Board dedicated to coconut recipes. Follow the board and pin your favorite coconut concoctions.
Coconut Cream Pudding Ingredient Highlights and Substitution
- Coconut Milk: Use full-fat canned coconut milk for the creamiest texture and richest flavor. Shake the can before opening to blend the thick cream with the liquid. Avoid using coconut beverage (the kind sold in cartons). It’s too thin and won’t set properly.
- Egg Yolks: They’re the secret to a luscious, custard-like pudding. Add them slowly and whisk constantly to avoid scrambling. The yolks also add a subtle golden color and depth of flavor.
- Cornstarch: This thickener gives the pudding its silky body. Make sure to whisk thoroughly before heating so it dissolves evenly. If you prefer a slightly firmer pudding, you can add an extra teaspoon.
Note: For alternative ingredients, see the FAQ section below.
Top Tips to Make Coconut Pudding
- Whisk Constantly: Keep that whisk moving to prevent lumps or curdling as the pudding thickens. Smooth pudding is all about motion!
- Low and Slow: Cook over low to medium heat. Be warned: rushing it will scramble the eggs. The pudding should bubble gently, not boil vigorously.
- Use a Fine-Mesh Strainer (Optional): For the silkiest result, pour the finished pudding through a strainer before filling your crusts or dishes.
- Cover with Plastic Wrap: Press plastic wrap directly onto the surface before chilling to prevent a “skin” from forming.
- Toast Coconut Just Before Serving: Freshly toasted coconut adds the best texture and aroma. It softens if left on the pudding too long.
- Make It Ahead: This pudding actually tastes better after a few hours in the fridge. Your waiting will be rewarded, I promise!
Most Common Questions Answered:
Yes. Light coconut milk makes the pudding thinner and less rich. Coconut cream gives a thicker, denser texture (almost like custard).
You can use arrowroot powder or tapioca starch as a substitute, though the texture may be slightly more elastic.
Spread it evenly on a baking sheet and toast under the broiler on high for 2–3 minutes, stirring halfway through. Watch closely! It goes from golden to burnt very fast!
Absolutely. Pour the mixture into a single 9-inch graham cracker crust and refrigerate 4–5 hours before serving.
Yes! It’s a great make-ahead dessert. Prepare up to 24 hours ahead, refrigerate, and garnish just before serving.
For even more wonderful coconut recipes, check out my coconut bonbons post, coconut RumChata pudding shots, or just check out this roundup for all of my best coconut recipes all in one place.
How to Store Homemade Coconut Cream Pies
Short-Term Storage:
Store the pudding (covered with plastic wrap pressed directly onto the surface) or mini pies in the refrigerator for up to 3 days. Keep the toasted coconut in a separate airtight container at room temperature until ready to serve.
Long-Term Storage:
Coconut pudding does not freeze well due to the separation of fats from coconut milk and eggs when thawed. For best flavor and texture, make and serve within three days.
How to Make My Homemade Coconut Cream Pudding Mini Pies
These mini coconut cream pudding pies are a silky blend of smooth coconut milk and a couple other simple ingredients. Absolutely delicious!
Ingredients
- ⅓ cup sugar
- 2 Tbs cornstarch
- pinch of salt
- 1 can 13.5 oz coconut milk
- 3 egg yolks
- 1 Tbs butter broken up into small pieces
- ½ teaspoon of vanilla extract
- ½ cup toasted coconut
- 6 count package of mini graham cracker pie crusts
Instructions
- Whisk together sugar, cornstarch, and salt in a medium sized pot.
- Continue whisking while slowly pouring in coconut milk until well mixed.
- Whisk in one egg yolk at a time.
- Turn on your stove top burner to a low medium heat.
- Cook the pudding; whisk continuously.
- Once it starts to boil remove from heat.
- Whisk in butter and vanilla.
- Whisk until butter has melted.
- Pour into graham cracker crusts.
- Place mini pies into a 13x9 baking dish and cover the dish with plastic wrap.
- Refrigerate for 3 hours.
- Garnish with toasted coconut before serving.
- To toast coconut lay a single layer on a cookie sheet. Broil on
high for 3 minutes or until it has lightly browned. Keep a close eye on it because it burns quickly.
Notes
I had enough pudding to make seven mini pies but since the mini pies only come in a 6 count package I poured the rest of the pudding into a ramekin.
