Coconut Pudding Recipe

Clean and reserve water

If using whole young coconuts: carefully cut the top off each coconut with a cleaver or heavy knife to create a stable rim. Pour the coconut water into a bowl and reserve 1/2 cup (discard or use separately). Scrape out most of the soft coconut meat, leaving a thin layer inside the shell so pudding sits against coconut flesh. Rinse shells and pat dry. If using pre-halved cleaned shells, ensure they are dry and stable.

If you prefer not to use shells, prepare four 8-oz (about 240 ml) heatproof ramekins or silicone molds and lightly oil them with neutral oil.

Bloom agar

In a small bowl, whisk the agar-agar powder into 1 cup of cold water; let sit for 5 minutes to begin hydrating.

Combine liquids and sugar

In a medium saucepan, combine 3 cups coconut milk, the reserved 1/2 cup (or additional water to total 1 cup) water used for agar, and granulated sugar. Whisk until sugar begins to dissolve and mixture is homogeneous.

Cook agar mixture

Add the bloomed agar mixture to the saucepan. Heat over medium, stirring frequently. Bring to a gentle boil, then reduce to a simmer. Continue simmering for 3 to 5 minutes, stirring, until agar is fully dissolved and the mixture thickens slightly. Taste and add fine sea salt; this will enhance coconut flavor.

Strain and cool slightly

(Optional) Strain the hot pudding through a fine mesh sieve into a heatproof measuring cup or bowl to remove any undissolved bits. Allow the mixture to cool for 3 to 5 minutes so it’s warm but not scalding (this helps when pouring into shells). Stir occasionally to keep surface even.

Pour into shells

Place prepared coconut shells (or ramekins) on a baking tray for stability. Carefully pour the warm coconut-agar mixture into each shell, filling to about 1/4 inch below the rim to allow for slight expansion. If using ramekins, fill them similarly.

Add sesame and coconut texture

Sprinkle 1/2 tablespoon toasted white sesame seeds and a few toasted coconut flakes into each filled shell for texture. For visual contrast, add a few black sesame seeds on top if using.

Cool and refrigerate

Leave the puddings at room temperature for 20 to 30 minutes to begin setting, then transfer to the refrigerator. Chill for at least 2 hours, or until fully set (agar sets firmer than gelatin and will be slightly springy).

Unmold (if applicable) and finish

If you used ramekins or molds, run a thin knife around the edge and invert onto plates. For coconut shells, serve directly in the shell. Spoon a small teaspoon of coconut cream mixed with maple syrup over each pudding for a richer finish, or drizzle the syrup lightly on top for extra sweetness.

Garnish each pudding with an additional pinch of toasted sesame seeds and a few toasted coconut flakes. Serve chilled.