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Prep time
2 hours 15 minutes
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Cook time
15 minutes
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makes
6-8 servings
Author Notes
Pudding is one of those especially friendly and forgiving recipes. Not only is it easy to make, and typically made with pantry staples, it can also easily be tweaked to suit a number of different dietary preferences. Take this dairy-free pudding, for example. It was born solely out of a desire to have a super creamy, ultra coconutty pudding—which is when I realized it could so easily be a 100% dairy-free pudding, too. Puddings are a delicious, nostalgic dessert on their own—but they also moonlight as the star of your favorite cream pies. Chocolate cream pie = chocolate pudding in a crust. So think of this as coconut cream pie, minus the crust. Just the creamy, coconut-flecked goodness of the interior—maybe topped with a little whipped cream, if you like.
I like to use sweetened shredded coconut in the pudding—it creates a lovely textural contrast that reminds me of what I love about tapioca pudding, plus it drives home the coconut flavor. For more on pudding and other custards, be sure to check out the three-part Custard Spectacular on Bake it Up a Notch, where we dive deep into baked, stovetop, and cold-set custards.
—Erin Jeanne McDowell
Ingredients
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1 1/2 cups
(13 ½ ounces/382 grams) coconut milk
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1 1/2 cups
(13 ½ ounces/382 grams) coconut cream
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3/4 cup
(175 grams) dairy-free milk of your choice (I like oat milk best)
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1/2 teaspoon
(2 grams) fine sea salt
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1/2 cup
(99 grams) granulated sugar
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1/4 cup
(28 grams) cornstarch
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4
large (85 grams) egg yolks
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1 teaspoon
(6 grams) vanilla bean paste, or 1 1/2 teaspoons vanilla extract
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1 cup
(85 grams) sweetened shredded coconut
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Dairy-free whipped topping or coconut whipped cream, for serving (optional)
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Toasted coconut, for serving (optional)
Directions
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Combine the coconut milk, coconut cream, dairy-free milk, and salt. Bring the mixture to a simmer over medium heat.
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In a medium, heat-safe bowl, whisk the sugar and cornstarch together. When the milk mixture comes to a simmer, reduce the heat to low. Whisk the egg yolks into the sugar mixture, then add about one third of the warm milk mixture to temper the custard base, and whisk well to combine.
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Pour the mixture back into the pot with the rest of the milk, and whisk well to combine. Increase heat to medium, and cook, whisking constantly until the mixture starts to the thicken. Continue to cook until fat bubbles start to break the surface of the pudding, 3 to 5 minutes. Whisk the entire time to keep the pudding lump-free. Have a silicone spatula nearby to help scrape the sides and base of the pot as needed during cooking.
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Remove the pot from the heat, and stir in the vanilla paste (or extract). Strain the pudding into a heat-safe bowl, and fold in the shredded coconut. Cover the surface of the bowl directly with plastic wrap. Transfer to the refrigerator and chill for at least 2 hours, or up to 5 days.
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To serve, spoon the pudding into serving dishes and top with the dairy-free whipped cream and toasted coconut, if desired.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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