Fresh Coconut Pudding Recipe

Make fresh coconut milk

Place the shredded fresh coconut (or thawed frozen grated coconut) and 2 cups water in a blender. Blend on high for 1–2 minutes until very smooth and creamy. If your blender is small, blend in two batches using 1 cup water each.

Strain the blended mixture through a fine-mesh sieve lined with cheesecloth into a bowl or measuring cup, pressing or squeezing to extract as much milk as possible. You should have about 1 1/2 to 2 cups coconut milk. Reserve the coconut pulp for another use (baking or drying).

Combine the extracted coconut milk with 1 cup whole milk in a medium saucepan and set over medium-low heat.

In a small bowl, whisk the cornstarch into the 2 tablespoons cold water until fully dissolved and no lumps remain to make a slurry.

Add the granulated sugar and fine sea salt to the saucepan with the coconut-milk mixture. Warm gently, stirring, until the sugar dissolves (do not boil yet), about 3–4 minutes.

Once the sugar is dissolved and the mixture is hot (steam rising, small bubbles forming at the edge), slowly whisk in the cornstarch slurry to the saucepan in a steady stream while continuously whisking to avoid lumps.

Increase heat to medium and continue stirring constantly with a heatproof spatula or whisk as the mixture thickens. Bring to a gentle simmer and cook for 1–2 minutes more to fully activate the cornstarch and remove any raw starch taste. The pudding should coat the back of a spoon and be glossy.

Remove the saucepan from the heat. Stir in the vanilla extract and lime or lemon zest (if using). Taste and adjust sweetness or salt as desired.

If you prefer a very smooth pudding, for an extra-silky texture strain the hot pudding through a fine sieve into a clean bowl to remove any tiny bits from the coconut or cooked starch.

Allow the pudding to cool slightly for 10–15 minutes, then divide it into 4 serving bowls or ramekins. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming, or cover with an airtight lid.

Chill in the refrigerator for at least 2 hours until fully set and cold (3–4 hours is best for firm texture).

Before serving, garnish each pudding with 1/2 tablespoon fresh shredded coconut or toasted coconut flakes and a sprinkle of toasted sesame seeds or chopped macadamia nuts if desired. Serve chilled.