Hawaiian Coconut Pudding

The South Arm Community Kitchen made a Hawaiian Coconut Pudding for dessert.

The addition of shredded coconut and chopped walnuts added a nice crunchy texture to the smooth pudding.


  • 2 cups coconut milk
  • 1 cup whole milk
  • 5 tablespoons sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract
  • shredded coconut and chopped walnut (optional)

Source: South Arm Community Kitchen

Minoo shared the following food safety tips at the end of the kitchen.


Pour 1 cup coconut milk into a saucepan. Stir in sugar & cornstarch.
Heat over low heat until thickened, stirring constantly.
When thickened, add remaining coconut milk and whole milk until thick.
Add in vanilla extract. Stir to combine.
The mixture should be thick and coat the back of a wooden spoon without dripping.
Pour into an 8″ square pan and chill until firm.
Process the optional walnuts and shredded coconut if using.
Top the pudding with the walnut coconut shreds.

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