This 4-Ingredient Milk Pudding with Coconut is a creamy, silky-smooth dessert that melts in your mouth with every bite. Popular in many Asian households, it’s a quick and easy recipe made from pantry staples like milk, sugar, and cornstarch—no oven or gelatin required. The shredded coconut adds a delightful chewy coating that perfectly complements the delicate pudding texture. Light, refreshing, and ready in minutes, it’s an ideal treat for when you’re craving something sweet but simple.
Why You’ll Love This
- Just 4 ingredients: Simple, affordable, and fuss-free—no eggs, no gelatin.
- Quick to make: Ready in under 15 minutes with minimal prep.
- Deliciously creamy: Smooth and silky with a subtle sweetness.
- Customizable: Easily swap milk for coconut milk or almond milk for a dairy-free version.
- Perfect for any occasion: A refreshing snack, light dessert, or easy party treat.
Ingredients
- 500 ml milk (or substitute with coconut milk for a lactose-free option)
- 50 g cornstarch
- 50 g sugar
- 1 cup shredded coconut (for coating)
Instructions
- Heat the Base:
Add half of the milk to a non-stick pot along with the sugar. Stir until the sugar dissolves completely. - Mix the Thickener:
In a separate bowl, combine the remaining milk with cornstarch. Stir until smooth and lump-free. - Combine and Thicken:
Place the pot on the stove over medium-low heat. Warm the milk mixture for 3–4 minutes, stirring occasionally—do not let it boil. - Add Cornstarch Mixture:
Slowly pour the cornstarch mixture into the warm milk, stirring continuously to avoid clumps. Cook for another 4 minutes until the pudding thickens. The mixture should be thick enough to coat a spatula and slowly drip off. - Set the Pudding:
Line a small square or rectangular container with parchment paper. Pour in the pudding mixture, smooth the top, and let it cool at room temperature for 1–2 hours or until fully set. - Finish and Serve:
Once cooled, cut the pudding into bite-sized pieces and roll each piece in shredded coconut. Serve chilled or at room temperature.
Tips / Storage / FAQs
Tips:
- Stir constantly while cooking to prevent lumps or burning.
- Do not let the milk boil; low and slow heat ensures a smooth texture.
- For extra flavor, add a few drops of vanilla extract or a pinch of salt.
- Use full-fat milk or coconut milk for a creamier consistency.
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Best enjoyed chilled for maximum flavor and texture.
FAQs:
Can I make this dairy-free?
Yes, use coconut milk or almond milk instead of regular milk.
Why did my pudding turn grainy?
The milk may have been overheated or boiled. Always cook on low to medium-low heat.
Can I add flavors?
Absolutely! Try matcha powder, cocoa, or fruit puree for different variations.
Can I make this ahead of time?
Yes, this pudding can be made the night before and chilled until ready to serve.
Final Thoughts
This 4-Ingredient Milk Pudding with Coconut proves that delicious desserts don’t need to be complicated. With its soft, bouncy texture and light sweetness, it’s the kind of treat you can whip up anytime. Whether you serve it at gatherings or enjoy it solo, this recipe brings comfort and simplicity in every bite.
The Goods
4-Ingredient Milk Pudding with Coconut
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Recipes
- 500 ml milk or substitute with coconut milk for a lactose-free option
- 50 g cornstarch
- 50 g sugar
- 1 cup shredded coconut for coating
Instructions
Heat the Base:
- Add half of the milk to a non-stick pot along with the sugar. Stir until the sugar dissolves completely.
Mix the Thickener:
- In a separate bowl, combine the remaining milk with cornstarch. Stir until smooth and lump-free.
Combine and Thicken:
- Place the pot on the stove over medium-low heat. Warm the milk mixture for 3–4 minutes, stirring occasionally—do not let it boil.
Add Cornstarch Mixture:
- Slowly pour the cornstarch mixture into the warm milk, stirring continuously to avoid clumps. Cook for another 4 minutes until the pudding thickens. The mixture should be thick enough to coat a spatula and slowly drip off.
Set the Pudding:
- Line a small square or rectangular container with parchment paper. Pour in the pudding mixture, smooth the top, and let it cool at room temperature for 1–2 hours or until fully set.
Finish and Serve:
- Once cooled, cut the pudding into bite-sized pieces and roll each piece in shredded coconut. Serve chilled or at room temperature.
Notes
Yes, use coconut milk or almond milk instead of regular milk. Why did my pudding turn grainy?
The milk may have been overheated or boiled. Always cook on low to medium-low heat. Can I add flavors?
Absolutely! Try matcha powder, cocoa, or fruit puree for different variations. Can I make this ahead of time?
Yes, this pudding can be made the night before and chilled until ready to serve.
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