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Tender Coconut Pudding

Tender Coconut Pudding Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup tender coconut meat (from about 1 young coconut)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp ground cardamom
  • Pinch of salt

Method
 

  1. Scrape out about 1 cup of soft tender coconut meat from a young coconut and tear into bite-size pieces.
  2. Whisk coconut milk, sugar, cornstarch, cardamom, and salt in a saucepan until smooth, then cook over medium heat, stirring constantly, for 5 to 7 minutes until thickened.
  3. Stir in the tender coconut pieces, pour into bowls, cool briefly, and chill for at least 2 hours. Top with pistachios or extra cardamom and serve cold.

Notes

Chill the pudding for at least 2 hours before serving. It will continue to firm up as it sits in the fridge overnight. Stir the coconut milk well before measuring because the cream often separates in the can.