We just love our coconuts! This is definitely demonstrated through the many desserts and beverages we prepare with delicious coconut flavors. Our parents would make fresh coconut milk from the coconuts prior to making their favorite desserts. Today, however, you can purchase coconut milk at most supermarkets.
I enjoyed going to the beach in Puerto Rico and resting under a palm tree or on a hammock tied between two palm trees. It was definitely so relaxing as I listened to the ocean breeze while leisurely reading a book. One day when looking up into the beautiful blue sky, I wondered if a coconut could fall from the palm trees above and hit my head!
After the summer fun was over and back to reality, I had to go back to school and attend classes at the University of Puerto Rico. A few days later, our history professor stated that the palm tree that is native to Puerto Rico is the palm tree without coconuts known as the Royal Palm (La Palma Real). We also learned in class that the Coconut Palm (the palm tree with coconuts) came from West Africa. Next time I go to the beach in Puerto Rico, I will try to relax under a Coconut Palm!
Let’s Get Ready to Make Coconut Pudding!
The ingredients that you will need are sugar, cornstarch, coconut milk, chilled water (not pictured), salt and vanilla bean (or vanilla extract).
I use the vanilla beans for many of our desserts because they provide intense flavors and aromas. However, I will resort to vanilla extract when I am pressed for time. One vanilla bean is equivalent to 3 teaspoons of vanilla extract. When purchasing vanilla beans, make sure they are plump and glossy on the outside. I normally cut a whole vanilla bean in half for this recipe.
In a bowl, pour coconut milk and chilled water. Mix coconut milk and chilled water using a whisk.
Add the cornstarch. Using the whisk, stir cornstarch until it dissolves completely into the coconut milk.
Add sugar, salt and vanilla bean seeds (or vanilla extract) to the mixing bowl and stir until all ingredients are well blended. See instructions below for vanilla bean.
How to Cut Open and Remove Seeds From a Vanilla Bean!
Cut a whole vanilla bean in half and make a slit through the top of the bean in the center lengthwise. Carefully open slit. With the back end of knife and your index finger holding one end, scrape the seeds from the vanilla pod.
When you scrape the seeds from the vanilla pod, the seeds will adhere to the tip of your knife. Add the vanilla seeds to the coconut milk mixture to infuse intense vanilla flavors. Stir until well blended. You will notice tiny black specks in the coconut milk mixture.
Store the other half of vanilla bean in a plastic bag and inside a jar that is sealed tightly. Place the jar in a kitchen cabinet or pantry away from heat and sunlight to prevent from drying and getting stiff.
Pour coconut milk mixture into a saucepan over medium-high heat. With a spoon, stir frequently until coconut milk mixture begins to thicken.
Reduce heat to simmer and stir continuously until the coconut milk mixture is thickened. Remove saucepan from heat and let stand for 5 minutes to cool.
You Can Use Ramekins or Rectangular Pan For This Dessert!
For instance, if you are going to use the ramekins, rinse them and do not towel dry the ramekins because this will facilitate the release of the coconut pudding from the ramekins when chilled and ready to be served. Fill the ramekins with coconut pudding, leaving ½-inch space from the rim. Place in refrigerator overnight.
If using the rectangular pan, then pour the coconut pudding into a rectangular pan 8 x 8 x 2 inches. Place in refrigerator overnight.
Before serving, run a knife carefully around the inside edges of the ramekins to loosen the coconut pudding. Invert ramekins onto individual plates and lift the ramekins upward, releasing the coconut pudding.
If you poured the coconut milk mixture into a rectangular pan, cut coconut pudding into squares when chilled and serve on a plate. I always sprinkle cinnamon on top of the coconut pudding before serving them to my guests.
Click on the button below to watch my YouTube video on How to Make Coconut Pudding!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
A light creamy dessert that bursts with intense coconut and vanilla flavors. An excellent dessert for those individuals that are also vegans and vegetarians.
- 2 cans (13.5 ounces each can) coconut milk
- ¾ cup chilled water
- ½ cup cornstarch
- ⅔ cup sugar
- ½ teaspoons salt (low sodium) or to taste
- ½ vanilla bean, seeds (See note below)
- In a bowl, mix coconut milk and chilled water with a whisk.
- Add cornstarch. Using the whisk, stir cornstarch until it dissolves completely into the coconut milk.
- Add the sugar and salt.
- Make a slit through the top of the vanilla bean in the center lengthwise and carefully open the slit. With the back end of knife, scrape the seeds from the vanilla bean pod. Add to the mixing bowl and stir until all the ingredients are well blended.
- Pour coconut milk mixture into a saucepan over medium-high heat. With a spoon, stir frequently until the coconut milk mixture begins to thicken.
- Reduce heat to simmer and stir continuously until the coconut milk mixture is thickened. Remove saucepan from heat and let stand for 5 minutes to cool.
- Rinse ramekins but do not towel dry. Fill the ramekins with coconut pudding, leaving ½-inch space from the rim. Place in refrigerator overnight.
- Before serving, run a knife carefully around the inside edges of the ramekins to loosen the coconut pudding. Invert ramekins onto individual plates and lift the ramekins upward, releasing the coconut pudding.
- Sprinkle cinnamon on top.
You can use 1 teaspoon of vanilla extract instead of the vanilla bean if you so desire. The prep time also includes rinsing the ramekins and pouring the coconut pudding into each individual ramekin.
- Category: Dessert
Keywords: Coconut Pudding