Easy 4-Ingredient Coconut Milk Pudding My Son Loves to Make

Some of the best memories in the kitchen don’t come from fancy meals or hours of prep. They come from simple, shared moments. For me, it’s cooking with my son Evren. With school, soccer, and life filling up our schedule, our weekly kitchen time has slowed down. So when he recently brought me a trending dessert from a video he saw online, I said yes without hesitation.

The recipe he found was for a 4-ingredient milk pudding. No baking, no frying, and not overly sweet. That was a win already. The ingredients were simple: milk, sugar, cornstarch, and shredded coconut. But as always, we put our own little twist on it.

Making It with Coconut Milk

The original recipe used cow’s milk, but we opted for full-fat canned coconut milk instead. The creamy texture of coconut milk pairs beautifully with the shredded coconut coating. This switch also made the dessert dairy-free and a bit more tropical.

Because coconut milk has less protein and sets a bit softer than dairy, we adjusted the cornstarch slightly. The rest of the process stayed mostly the same, and the results were smooth, cool, and satisfying.

Ingredients You’ll Need

This pudding is easy and fast, and you probably have most of the ingredients in your pantry already.

• 1 (13.5 oz) can full-fat coconut milk
• 3 tablespoons granulated sugar
• 1/3 cup cornstarch
• 1 cup unsweetened shredded coconut

That’s all you need for this creamy, bite-sized dessert. You don’t need gelatin, eggs, or butter. And no baking required.

How to Make Coconut Milk Pudding

Step 1: Prep the Pan
Line a small baking dish or loaf pan (around 8×5 inches) with parchment paper. Leave some overhang so you can easily lift the pudding out after it sets.

Step 2: Combine the Ingredients
Pour about half of the canned coconut milk into a small saucepan. Add the sugar and stir gently. In a separate bowl, whisk the cornstarch into the remaining coconut milk. This step is key for a smooth texture later on.

Step 3: Cook Over Low Heat
Place the saucepan on the stove and warm the coconut milk and sugar mixture over low heat. Do not let it boil. Once the sugar is dissolved and the mixture is warm, slowly whisk in the cornstarch mixture.

Keep whisking gently as it thickens. This will take about 3 to 4 minutes. The mixture should become very thick, almost like a paste. When you drag a spatula through it, it should hold its shape.

Step 4: Set the Pudding
Pour the thickened mixture into the prepared pan and smooth the top with a spatula. Let it cool at room temperature for a few minutes, then place it in the fridge. It needs at least 2 hours to fully set.

Step 5: Cut and Coat
Once set, lift the pudding out using the parchment. Place it on a cutting board and slice into bite-sized squares.

Just before serving, roll each square in shredded coconut until fully coated. Don’t coat them too early or the coconut will get soggy.

Why This Dessert Is So Fun to Make

This pudding is more than just easy to make. It’s also a great way to bring kids into the kitchen. There are no sharp tools, no ovens, and no rushing. Evren had a blast mixing, whisking, and rolling the squares in coconut. It felt like play, but it ended with a delicious treat we both enjoyed.

It’s also customizable. Add a pinch of cinnamon or cardamom for spice. Stir in a splash of vanilla for more depth. If you like texture, you can fold in a handful of toasted coconut before pouring the pudding into the pan.

Tips for Best Results

• Use full-fat coconut milk from a can, not the kind in cartons.
• Keep the heat low when cooking. Coconut milk can split if it gets too hot.
• Whisk constantly while adding the cornstarch to avoid lumps.
• Chill the pudding long enough so the cubes hold their shape.

How to Store Leftovers

You can keep the plain pudding cubes in an airtight container in the fridge for up to three days. Roll them in coconut just before serving to keep the texture crisp.

This dessert doesn’t freeze well, but you likely won’t have leftovers once everyone gets a taste.

A Sweet Way to Reconnect

In the end, this coconut milk pudding gave us more than a treat. It brought Evren and me back into the kitchen together. We laughed, stirred, waited (not so patiently), and enjoyed the results side by side.

It’s a recipe that’s simple enough for a weeknight and fun enough for a weekend project with kids. Whether you make it solo or as a shared activity, this pudding is smooth, sweet, and full of quiet joy.