Coconut milk pudding is the ultimate comfort food especially if the weather turns cool. It’s a great alternative to homemade pudding made with milk if you are dairy-free or just looking to reduce carbs.
Warm, right off the stove is the way I most enjoy it just like my Grandma used to make it. Â A pudding box wasn’t good enough for her, and it’s not good enough for me either. Who wants to feed their children (or themselves) a bowlful of GMOÂ white sugar, GMO corn starch, artificial colors, and flavors plus preservatives anyway?
Not me!
From scratch with only whole ingredients is the way to go with pudding if you want all the enjoyment and none of the toxic load!
I typically make pudding with grassfed, fresh from the farm milk, but if there is even a hint of congestion issues in the household due to weather changes or whatnot, it is best to skip the dairy and make coconut milk pudding instead. This is because dairy, even if raw, can become mucous forming when cooked.
This was exactly my situation the other night. Â I had quite the hankering for some pudding, but was coming off a bit of a head cold and didn’t want to encourage a resurgence of congestion. Â So, I altered my usual stovetop vanilla pudding recipe made with milk and whipped up a pot of coconut milk pudding instead.
Homemade Coconut Milk Pudding
I hope this pudding recipe made with coconut milk will please those of you who are dairy-free.  I’ve had a number of requests for an alternative in recent months. In addition, you will be delighted to know that this coconut milk pudding recipe seems easier to thicken.  It’s also a great option for those who love pudding but have trouble sourcing grassfed, fresh from the farm milk which is the only dairy milk we use in our home – ever. This article explains why organic, UHT milk is not a healthy choice even in a pinch).
Note that you can substitute whole date syrup for the coconut sugar and leave out the flour if you are on a gut-healing diet like GAPS and are avoiding disaccharide based sweeteners. The pudding will be slightly thinner this way, but still spoonable and delicious!
I hope you enjoy it!
Coconut Milk Pudding Recipe
Recipe for chocolate coconut milk pudding that is as much of a comfort food as pudding made with dairy milk.
Ingredients
- 1 can whole coconut milk preferably organic
- 2 eggs preferably pastured and organic
- 1/3 cup coconut sugar
- 1/8-1/4 cup sprouted einkorn flour use 1/8 cup if using cocoa powder
- 1 tsp vanilla extract
- 1/4 cup cocoa powder preferably organic, optional
- 1 tsp chocolate extract preferably organic, optional
- 4 drops stevia extract optional
Instructions
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Warm the coconut milk in a medium sized pot on the stovetop and stir in the coconut sugar. When the sugar is thoroughly dissolved using medium heat, sprinkle in the flour and optional cocoa powder.
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Stir frequently until the mixture begins to slightly bubble. Set the timer for 2 minutes and continue stirring.
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Beat the 2 eggs in a bowl, At the end of 2 minutes, remove the pot from the stove and slowly and thoroughly mix in 2 or 3 ladles of the mixture into the bowl with the beaten eggs.
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Pour the egg mixture into the pot and mix well.
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Put the pot back on the heat and stir until the mixture slightly bubbles again. Reduce heat and cook for 2 minutes more.
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Remove from heat and stir in the vanilla.
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Cool slightly and serve. Refrigerate unused portion.
Recipe Notes
Homemade coconut milk can be substituted for the canned.
Sprouted gluten free flour may be used instead of the einkorn.
More Pudding Recipes to Enjoy
Egg Custard Pudding
Jello Pudding
Bread and Butter Pudding
Macademia Nut Pudding
Thai Custard Pudding
Homemade Chocolate Pudding
Oh my, this was delicious! I nixed the flour and stevia, used 1/4 cup coconut sugar and 1 tbs honey, and added about a tsp of cinnamon. Whisking vigorously is the key I think. It came out a thick syrup consistency, that reminded me of European hot chocolate. Absolutely loved it!! The rest I put in the fridge, and am hoping that will be the consistency of the pudding come tomorrow morning. Thank you so much for this wonderful treat! 🙂
Hi, I made the pudding but must have done something wrong…the texture turned out very curdly. Anyone know why that might be or how to fix that?
I just made this…without any of the options. So something in me said “add cinnamon”…and I did! It is amazing! I love the flavor! I had a craving for pudding but oddly enough, I didn’t want chocolate. I a, so thrilled I came across this recipe! Make it with 3/4 – 1 tsp of cinnamon (I use Saigon cinnamon). You’ll love it! Oh, and I added just a bit of salt but that’s just my personal preference. Anyway, I hope you’ll try it if you haven’t already!
I love your site but it would be so much better if I could print the recipes…thanks…
coconut milk is hard to come by in cans where I live, so I make my own. What size can are you suggesting for this recipe – in other words, how much coconut milk? Thanks. Looks wonderful.
About 14-16 ounces.
This recipe looks great – any substitution for those who cannot eat eggs?
Yes, here’s a recipe and video how-to for making an egg substitute: https://www.thehealthyhomeeconomist.com/video-the-best-baking-substitute-for-eggs/
I just made it without any eggs or substitution at all. I just left that last step out and used tapioca for my flour. It turned out wonderfully! Exactly like vegan store bought pudding I used to buy back in the day except better of course and much healthier.
Fantastic! Thanks for sharing!
I also cannot use wheat. Coconut flour? Tapioca starch?
Use whatever thickener you like. I only use flour so can’t suggest anything from personal experience. I know some who use arrowroot with success. Organic corn starch is a good one too if you don’t have a corn allergy.
I just used tapioca and it turned out wonderfully! I’m so pleased! It was my first recipe to use from your site – of many I now expect!
I have a suggestion regarding brands of canned coconut milk. The Native Forest brand contains guar gum, which can cause digestive distress in some people, while the Natural Value brand does not. I asked my co-op to make this switch and I’m very pleased that they said yes.
Also, I wonder if sprouted sorghum flour would work. I’ll have to give it a try. Thanks for the recipe!
I’ve looked at the Natural Value brand and I am concerned with the term “coconut extract” on the ingredient label whereas Thai Kitchen and Native Forest just say “coconut”. I don’t know what “coconut extract” actually means, but it seems to indicate a less than whole product? I would check first with the company.
Thanks! Must investigate further…
What other type of flour may be used? I follow Paleo and cannot use wheat. Many thanks.
Thanks!! I remember making pudding this way as a teen. I don’t eat wheat. Can I use coconut flour do you think? Thanks much, I learn a lot from your blog!
Coconut flour doesn’t thicken so well in my experience. If you are totally grain free, try arrowroot powder.