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Vegan Coconut Pudding

Vegan Coconut Pudding

  • Yield: 4 servings
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  • 1 1/2 cups Coconut milk
  • 2/3 cup Powdered sugar
  • 1/3 cup Cornstarch
  • 1 tsp Vanilla
  • 3/4 cup Toasted coconut flakes
  • 1 Mango, sliced
  • 8 Mint leaves


  1. Place the coconut milk, powdered sugar, cornstarch and vanilla in a saucepan and cook over medium-high heat, continuously whisking.
  2. Once it simmers, reduce heat to medium-low. Continue cooking until pudding starts to thicken, about 6-8 minutes.
  3. Once it reaches your desired consistency, pour the coconut pudding into four small ramekins or cups and chill in the refrigerator for at least 1 hour. If you don’t have small ramekins, chill all the pudding in one bowl, but blend it before serving.
  4. When ready to serve, decorate each cup with a few mango slices, mint leaves and toasted coconut. Serve immediately while still cold.


Recipe adapted from