Easy Toasted Coconut Cream Pudding Recipe

Posted on July 18, 2025

Delicious toasted coconut cream pudding served in a bowl with coconut flakes

Who doesn’t love a delicious, creamy pudding that can be whipped up quickly in the kitchen? This Easy Toasted Coconut Cream Pudding is a delightful treat, perfect for any coconut lover. The rich flavors of coconut combined with the smooth and silky texture of the pudding make it a delightful dessert. What sets this pudding apart is the toasted coconut, which adds a lovely crunch and nutty flavor, elevating this classic dish into something special. Whether you’re serving it for a family gathering or just indulging yourself after a long day, this pudding is sure to satisfy your sweet tooth. Plus, it’s simple enough for any home cook to master. Let’s dive into the easy steps to create this fantastic dessert experience!

Why You’ll Love This Recipe

Quick and Easy: This pudding comes together in no time, perfect for last-minute desserts.
Decadent Flavor: With the use of toasted coconut and vanilla, each bite bursts with flavor.
Versatile Serving: Enjoy it in individual bowls or a larger dish, making it ideal for any occasion.
Kid-Friendly: Children will love the creamy texture and sweetness, making it a hit among the little ones.
Perfectly Chilled: Served cold, this pudding is refreshing, especially during warm weather.
Customizable: Experiment with different toppings like whipped cream or berries to suit your taste.

Ingredients

1/3 lb (approximately 5 tablespoons) unsalted butter
1/3 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
2 3/4 cups whole milk
3 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional but adds flavor)
1 cup sweetened shredded coconut (toasted)

Directions

Toast the Coconut:
Preheat your oven to 350°F (175°C). Spread the sweetened shredded coconut in a thin layer on a baking sheet. Toast for 5–8 minutes, stirring once or twice, until it turns lightly golden and fragrant. Let it cool completely.
Start the Base:
In a medium saucepan, combine the cornstarch, granulated sugar, and salt. Slowly pour in the whole milk while whisking continuously to avoid lumps.
Heat the Mixture:
Place the saucepan over medium heat. Whisk constantly until the mixture begins to thicken and bubble, which should take about 6–8 minutes. Stay on top of it; constant whisking will prevent it from burning.
Temper the Yolks:
In a small bowl, lightly beat the egg yolks. Gradually add a few tablespoons of the hot milk mixture into the egg yolks, whisking constantly. This process is crucial to prevent the eggs from scrambling when added to the hot mixture. Slowly stir this yolk mixture back into the saucepan.
Cook the Pudding:
Continue to cook everything in the pan for an additional 2–3 minutes, stirring constantly. You’ll know it’s ready when it thickens to a pudding-like consistency. Once it reaches this point, remove the saucepan from the heat.
Add Flavor:
Stir in the unsalted butter until it melts completely. Then add the vanilla extract and coconut extract, if you’re using it. After that, gently fold in about 3/4 cup of the toasted coconut, reserving the remaining toasted coconut for garnishing later.
Cool and Chill:
Pour the pudding into individual bowls, ramekins, or a single serving dish. Cover each with plastic wrap, ensuring the wrap is directly touching the surface of the pudding to prevent a skin from forming. Chill the pudding in the refrigerator for at least 2 hours or until completely set.
Serve:
Just before serving, top each portion with the reserved toasted coconut. You can also add a dollop of whipped cream or a cherry for an extra touch. Now sit back and enjoy this delicious creamy treat!

tips and variations

Ingredient Swaps: You can replace the whole milk with almond milk or coconut milk if you’re looking for a dairy-free version. Just keep in mind that it might alter the flavor slightly.
Sweetness Level: If you prefer a less sweet version, consider reducing the sugar to 1/3 cup. The sweetness of the toasted coconut can also balance it out.
Common Mistakes: One common mistake is not whisking the egg yolks slowly with the milk mixture. This can lead to scrambled eggs in your pudding. Also, be cautious not to burn the toasted coconut; keep a close eye on it while it’s in the oven.
Add Herbs or Spices: For a unique twist, try adding a pinch of nutmeg or a few drops of coconut or almond extract for added flavor. Fresh mint leaves can also make a lovely garnish.
Dietary Adaptations: To make it gluten-free, all the ingredients here are already gluten-free, so you’re good to go! If you need a vegan version, you could investigate using a thickening agent like flaxseed combined with non-dairy milk.

Storage and Serving Suggestions

To store any leftovers effectively, place the pudding in an airtight container in the fridge. It will keep well for up to 3 days, though it’s best enjoyed fresh. If you need to reheat it, do so gently on the stove over low heat, whisking constantly to maintain a smooth texture.

When serving, consider using small, decorative glasses for a touch of elegance. Not only does it look appealing, but it also makes each serving feel special. Additional toppings can include fresh fruit like mango or pineapple, which pairs beautifully with the coconut flavors.

FAQs

1. Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut if you want a less sweet option. However, you may want to adjust the sugar level in the recipe to ensure it is to your liking.

2. How can I make this pudding vegan?
To make a vegan version, replace the butter with coconut oil and use a plant-based milk (like coconut milk). Also, substitute egg yolks with a thickening agent like cornstarch combined with water or flaxseed meal.

3. Can I freeze the pudding?
While it’s technically possible to freeze pudding, cream-based desserts often don’t freeze well and can separate when thawed. It’s best to store it in the refrigerator.

4. Is it necessary to toast the coconut?
Toasting the coconut is not mandatory, but it enhances the flavor and adds a delightful crunch. Skipping this step will result in a softer pudding, which may be appealing to some.

5. Can I make this pudding ahead of time?
Absolutely! This pudding can be prepared a day in advance and stored in the refrigerator, making it a fantastic make-ahead dessert for gatherings or weeknight treats.

Enjoy making this delightful Easy Toasted Coconut Cream Pudding! It’s simplicity, flavor, and texture make it a perfect choice for dessert lovers everywhere.