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Cornstarch does the thickening job here that eggs would normally handle in a traditional custard, whisked into coconut milk and cooked gently until it transforms from a thin liquid into a spoonable pudding. No dairy, no eggs, and no special equipment beyond a saucepan and a whisk - just patience while it thickens on the stove.
Per serving
220kcal
Calories
2g
Protein
24g
Carbs
14g
Fat
Prep Time
10 min
Cook Time
10 min
Servings
4 people
Difficulty
easy
1g
Fiber
18g
Sugar
Follow step-by-step with voice guidance.
In a saucepan, whisk together the cornstarch and sugar.
Gradually whisk in the coconut milk and plant milk until smooth, with no lumps of cornstarch remaining.
Cook over medium heat, whisking constantly, for 8-10 minutes, until the mixture thickens to a pudding-like consistency and starts to bubble gently.
Remove from the heat and stir in the vanilla extract and a pinch of salt.
Divide the pudding evenly among serving bowls or glasses.
Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, and refrigerate for at least 2 hours, until fully set and chilled.
Before serving, top with toasted coconut flakes or fresh fruit if desired.
Whisk Constantly While Cooking: Cornstarch-based puddings can develop lumps or scorch on the bottom if left unstirred, so keep whisking continuously throughout the cooking process. Press Plastic Wrap Directly on the Surface: This prevents a rubbery skin from forming on top as the pudding chills, keeping the texture smooth throughout. Don't Rush the Cooking Time: The pudding needs to reach a proper simmer and thicken fully on the stove - removing it too early results in a pudding that won't set firm enough once chilled.
This usually means the cornstarch wasn't fully whisked into the liquid before heating, or the mixture wasn't stirred continuously while cooking - always whisk out any lumps first and keep stirring throughout.
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