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Cookbook | Ingredients | Recipes


  • 1 can of coconut milk (16 oz)
  • 1 can of coconut cream (16oz)
  • 1/4 cup corn starch or rice flour
  • 1/2 tsp orange blossom water (traditional but optional. Don't sub vanilla, it will overpower the coconut)
  • 1 pinch salt
  • cinnamon for garnish


  1. Put all the ingredients into a sauce pan.
  2. Mix the corn starch into the liquid while everything is still cold.
  3. Turn the heat on low and stir constantly until the pudding thickens.
  4. Pour into pudding cups or small bowls.
  5. Cool in the fridge for 2 hours.

To serve flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.

  • if you can't find coconut cream you can mix 1 can of coconut milk and 3/4 cup of sugar and cook it down so its similar to thin condensed milk.