Coconut Pudding


Creamy, fresh, and the coconut pudding queen you need.

I don’t even know what the hell that means. Also, I’m not sure if I’ve inadvertently said something terribly rude. So we’ll just move on. This coconut pudding is just effin fabulous. It’s perfectly creamy, not terribly sweet, and the coconut water and coconut milk give it an incredibly fresh coconut flavor.

I’ll be honest, the first time I thought about trying this recipe I was convinced it would be like a coconut that drank a bunch of schnapps and then puked it up. But thank the lord I was wrong. I prefer to be wrong about food and to have it actually turn out delicious. Unlike the first time I tried Dr. Pepper!! That was just misuse of my trust and mouth! I did not appreciate it!! But, as we were – this recipe is also much lighter and fresher than I had expected it to be – which is perfect because I can’t stand heavy saccharine desserts. And like all good puddings, it’s incredibly easy to make. The hardest part of it is that you have to wait for it to set.

There are no pitfalls to this recipe, it’s just stir, stir, stir, put in jar, cool, cool, cool, eat, eat, eat. Just remember to not let your mix come to a boil. Also, I choose to put my pudding into jars so that it’s easier to turn into a fruit dessert, but you can do it any way you please. No matter how you plate this coconut pudding up it will be fabulous. No off you pop to coconut.

Love dessert as much as we do? Try these:

Coconut Pudding

Course: DessertCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Total time


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  • 22 oz coconut water, divided

  • 1 tbsp unflavored gelatin

  • 14 oz coconut milk

  • 14 oz sweetened condensed milk

  • 2 tbsp granulated sugar

  • 1 tbsp coconut extract

Equipment/Specialty Items


  • In a small bowl add in 8 oz (1 cup) of coconut water.
  • Whisk in gelatin thoroughly and set aside.
  • In a small saucepan over medium heat, add in remaining coconut water, coconut milk, condensed milk, and sugar. Mix thoroughly till smooth and bring to a light simmer. Remove from heat and do NOT let boil.
  • Let cool for 2 minutes.
  • Whisk in gelatin mix. Make sure there are no lumps.
  • Sieve mixture into a bowl.
  • Stir in coconut extract.
  • Ladle into container or multiple smaller containers, based on your preference. Cover and chill till set. Approximately 4 hours.


  • This is a pudding so it will remain soft and not jelly like.

Nutrition Facts

  • Total number of serves: 12
  • Calories: 350kcal
  • Carbohydrates: 38g
  • Protein: 13.1g
  • Fat: 15.9g
  • Saturated Fat: 10.9g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 15mg
  • Sodium: 302mg
  • Potassium: 627mg
  • Fiber: 2g
  • Sugar: 33g
  • Calcium: 199mg
  • Iron: 1mg

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  1. This coconut pudding is SO GOOD!!!! I tried some that a friend made and it was super tasty. I’m definitely going to make it myself too. Thank you The Ghee Spot for this recipe!

    1. mistressghee Author says:

      aww! Thanks Grace! You’re the best! I hope you find more goodies on your desk this week!

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