This recipe for Silky Coconut Pudding was born out of pure desperation. There used to be a tiny Thai restaurant in my old neighborhood, a real hole-in-the-wall place that my partner and I went to at least once a week. We loved everything they made, but the real reason we went was for their coconut pudding. It was the last thing on the dessert menu, almost an afterthought, but it was absolute magic. It wasn’t overly sweet or complicated; it was just a simple, chilled bowl of pure, unadulterated coconut bliss.
The texture of Silky Coconut Pudding made it so special. It was unbelievably smooth, gliding off the spoon in a way that felt more like a thick, luxurious cream than a set pudding. When the restaurant suddenly closed down for good, we were genuinely heartbroken. I tried other Thai places, but nothing came close. Their puddings were either too firm, too gelatinous, or loaded with so much sugar that you couldn’t even taste the coconut. I missed our simple, perfect dessert.
That’s when I decided I had to take matters into my own hands. My kitchen became a pudding laboratory for a solid month. My first few attempts of Silky Coconut Pudding were disasters—one was gritty, another separated into a weird watery layer, and one was so firm you could practically slice it. I was trying to recreate a feeling, a memory, and it was proving to be a lot harder than I thought. I almost gave up, convinced that the restaurant had some secret ingredient I’d never figure out.
Finally, after playing with the ratios of cornstarch and coconut milk for what felt like the hundredth time, I had a breakthrough. I chilled a small test batch, took a tentative spoonful, and there it was. That was it! The exact smooth, creamy, melt-in-your-mouth texture and the clean, bright coconut flavor I had been dreaming of. This Silky Coconut Pudding recipe is the result of that obsession, and it tastes just like a happy memory in a bowl.
Table of Contents
Why You’ll Love This Recipe
- The Dreamiest Texture: The name says it all—it’s silky! This pudding is exceptionally smooth and creamy, with a delicate wobble that feels incredibly luxurious.
- Pure, Clean Flavor: This recipe is all about celebrating the coconut. It’s not weighed down by a dozen other ingredients, so you get a wonderfully fresh and authentic tropical taste.
- Incredibly Simple to Make: You only need a handful of basic ingredients and one pot. It’s a beginner-friendly recipe that delivers elegant results with minimal effort.
- Naturally Allergy-Friendly: It’s naturally dairy-free and gluten-free, so it’s a dessert that almost everyone can enjoy.
A Refreshingly Simple Indulgence with Health Benefits
In a world of heavy desserts, this Silky Coconut Pudding is a breath of fresh air. It’s a clean and simple treat made from ingredients you can feel good about. Coconut milk provides a wonderful creaminess without any dairy, and because the flavor is so pure, it doesn’t need a lot of sugar to shine. It’s the perfect way to satisfy a sweet craving without feeling weighed down afterward.
The Perfect Occasion for Silky Coconut Pudding
This pudding is surprisingly versatile and fits into so many different moments.
- A Cooling Summer Treat: Serve it chilled on a hot day for the ultimate refreshing dessert. It’s like a mini-vacation for your senses.
- An Elegant Dinner Party Finale: Top it with some toasted coconut flakes, fresh mango, or a sprig of mint, and you have a sophisticated dessert that will impress your guests.
- A Simple Weeknight Comfort: It’s so easy to whip up that it’s perfect for when you need a little something sweet and comforting after a long day.
- A Light Finish to a Big Meal: After a rich or spicy main course, this light, cool pudding is the perfect way to cleanse the palate.
This Silky Coconut Pudding is your key to a delicious, easy, and unforgettable dessert that will transport your taste buds to a warmer, happier place.
Chef’s Notes: Silky Coconut Pudding
• Bloom gelatin properly – Hydrate in cold coconut water and let rest. This prevents gritty texture and ensures a smooth set.
• Heat gently, never boil – Coconut milk can split if overheated. Aim for just-steaming (around 100°F) to preserve creaminess.
• Strain for silky finish – A fine-mesh sieve removes undissolved bits and guarantees a flawless texture.
• Use full-fat coconut milk – Brands like Aroy-D or Native Forest yield the richest, creamiest results. Avoid light or diluted versions.
• Chill uncovered first, then seal – This prevents condensation and helps the pudding set evenly. Seal after the first hour.
• Top with vibrant fruit or crunch – Mango, berries, kiwi, or toasted coconut flakes add contrast and visual appeal.
• Make ahead for easy entertaining – Set in the morning and garnish just before serving. Perfect for brunches or dinner parties.
• Customize with coulis or puree – Passionfruit, mango, or berry purée adds tang and color. Drizzle just before serving.
• Use agar-agar for vegan version – Increase liquid by 10% and simmer to activate. Texture will be firmer but still smooth.
• Serve in glass jars for elegance – Individual portions look polished and make plating effortless.
Silky Coconut Pudding
4
servings10
minutes15
minutes300
kcal4
hours4
hours25
minutesGet ready to swoon over this ultra-smooth, dairy-free coconut pudding! With just five pantry staples—rich coconut milk, floral coconut water, pure maple syrup, unflavored gelatin, and a hint of vanilla—this dreamy dessert sets in under four hours and dazzles every bite. It’s paleo, refined-sugar–free, and beyond simple, making it perfect for weeknight indulgences or elegant dinner parties. Whip it up like a pro, then top with vibrant fruit for a tropical twist that’ll have everyone asking for seconds!
Ingredients
- Liquids
2/3 cup chilled coconut water unsweetened
1 2/3 cups full-fat coconut milk tetrapak or can
- Thickening Agent
1 2/3 teaspoons unflavored gelatin powder
- Sweetening Flavor
3 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
- Optional Garnish
1 cup assorted fresh fruit slices mango, berries, kiwi
- Alternative Ingredients
Agar-agar powder instead of gelatin vegan option
Chia seeds mixed with extra coconut water for a seed-gel texture
Agave nectar or honey in place of maple syrup sweetener swap
Oat milk or almond-cashew blend for coconut milk dairy-free alternative
Mineral water or white grape juice for coconut water liquid substitute
Directions
- Gelatin Activation – In a small bowl, sprinkle gelatin over 2 tablespoons of cold coconut water and whisk briskly until fully moistened. Let it rest at room temperature for about 5 minutes so the gelatin can soften and form a smooth gel. This hydration step ensures no gritty lumps remain in the final pudding.
- Warm Coconut Base – Pour the remaining coconut milk and coconut water into a small saucepan and stir in the maple syrup. Heat gently over medium-low, stirring constantly until just steaming and the syrup dissolves—avoid boiling to prevent separation. Remove from heat as soon as it’s hot to the touch (around 100°F).
- Combine Strain – Whisk the bloomed gelatin and vanilla into the warm coconut mixture until fully dissolved. Pour everything through a fine-mesh sieve or fine colander into a measuring cup to catch any stray bits. This extra step guarantees an ultra-silky finish.
- Portion Chill – Divide the mixture evenly into four 4-ounce glass jars. Let them cool uncovered in the fridge for 1 hour, then seal and chill until set—about 3 more hours. For best texture, allow the pudding to firm up completely before serving.
- Optional Finish – Before serving, give each jar a quick stir or top with fresh fruit, toasted coconut flakes, or a drizzle of extra syrup for a flavor boost.
Equipment
- measuring cups and spoons
- Mixing bowls
- colander
Notes
- Use the creamiest, unsweetened coconut milk you can find—brands like Aroy-D or Native Forest yield the richest taste and texture.
- For a vegan version, swap gelatin for agar-agar and increase the liquid by 10% to account for its stronger setting power.
- Serve with a spoonful of mango puree or passionfruit coulis for a tangy contrast, or sprinkle with toasted coconut flakes for extra crunch.
- These puddings are perfect for make-ahead entertaining—set them in the morning and dress them when guests arrive.
Nutrition Facts
- Serving Size: 170g
- Calories: 300kcal
- Fat: 28g
- Saturated Fat: 24g
- Cholesterol: 0mg
- Sodium: 20mg
- Potassium: 300mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
- Vitamin A: 10IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 1mg
FAQs: Silky Coconut Pudding
can I make this vegan
Yes. Use agar-agar powder instead of gelatin. Simmer to activate and increase liquid slightly for balance.
can I use other sweeteners
Absolutely. Try agave nectar, honey, or date syrup. Adjust quantity to taste—maple syrup adds depth and warmth.
is this kid-friendly
Very. Mild sweetness and creamy texture make it a hit. Serve with fruit or drizzle with syrup for extra appeal.
can I use canned coconut water
Yes. Just ensure it’s unsweetened and not flavored. Fresh coconut water adds a floral note but isn’t required.
how do I know it’s set
It should jiggle slightly but hold its shape. Chill for at least 4 hours for full firmness.
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