Ingredients
Method
- Make the slurry: In a small bowl, whisk 3–4 tbsp coconut milk with the cornstarch until completely smooth and lump-free.
- Warm the base: Add the remaining coconut milk to a saucepan with sugar, salt, and cardamom or vanilla. Heat gently until warm but not boiling.
- Add the slurry: Reduce heat and slowly pour in the slurry while stirring continuously.
- Thicken: Keep stirring for 3–5 minutes until the mixture turns glossy and thick enough to coat the back of a spoon.
- Cool and chill: Pour into bowls, let cool to room temperature, then refrigerate 1–2 hours until set.
- Serve: Add fruit, nuts, toasted coconut, or a drizzle of syrup.
Video
Notes
Full-fat coconut milk produces the smoothest, most stable pudding.
Add 1 tbsp coconut cream for a richer, denser texture.
For a chocolate version, whisk in 1 tbsp cocoa powder while cooking.
Arrowroot creates a slightly clearer, lighter pudding compared to cornstarch.
Stir continuously after adding the slurry — it prevents lumps and helps the pudding thicken evenly.
Chill fully before serving for the best texture and flavor.
