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Hawaiian Coconut Milk Pudding

Categories: Pudding

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This coconut milk pudding is easy to make and sets in just 2 hours. You can garnish it with tropic fruit such as pineapple, mango, papaya or banana.


  • c. canned coconut milk well shaken
  • 1/3 c. granulated sugar
  • 1/2 c. Clabber Girl Cornstarch
  • pinch fine sea salt
  • toasted coconut for garnish
  • tropical fruit fresh, for garnish (optional)


Lightly oil an 8-inch square glass baking dish. Whisk the coconut milk and sugar together in a small saucepan. Gradually whisk in the cornstarch and salt, being sure that it dissolves. Cook over medium heat, whisking constantly and reaching into the corners of the saucepan with the tip of the whisk. Once the mixture comes to low boil, stir and cook for at least 3 minutes.

Spread in the dish and let cool until tepid. Cover with plastic wrap and refrigerate until chilled and firm, at least 2 hours.

Cut the pudding into 2-inch squares. Place two squares in each serving bowl, top with the fruit and coconut if desired and serve.