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Serve the perfect milky treat for dessert with my milk pudding recipe. You’ll love its soft and jelly-like consistency as you indulge in its milky and coconut flavors with the added coconut shreds. The initial preparation of this recipe takes only 10 minutes and an additional two hours of setting in the fridge.
What To Love About This Milk Pudding Recipe
Pudding is one of the easiest desserts to prepare with only a few key ingredients. In my milk pudding recipe, you only need milk, cornstarch, white sugar, milk powder, and coconut shreds.
Use your choice of milk, whether you prefer regular milk or plant-based milk to make it vegan-friendly like soy, oat, and almond.
Basically, the recipe steps include mixing the milk, cornstarch, white sugar, and milk powder into a bowl until smooth and then heating it in a pan until thick.
Afterward, the mixture is set in the fridge for about two hours before cutting it into cubes and coating it with coconut shreds. It’s that simple!
Continue reading this recipe guide for more ingredient suggestions and instruction tips.
If you want to make a different variation of milk pudding, try making Mango Coconut Milk Pudding Dessert. Check out my other pudding recipes if you can’t get enough of pudding!
- Creamy Egg Pudding
- Ginger Milk Curd Or Pudding (姜汁撞奶)
- Mango Sago Dessert Recipe
- Eggless Homemade Mango Pudding
- Chinese Coconut Pudding
Milk Pudding Recipe Ingredients And Alternatives
You probably have questions on the best alternatives for each ingredient. So, I listed below my suggestions for alternatives you can use. Quickly read this section before continuing with the recipe steps below.
- Milk: The type of milk you choose creates the base flavor of the pudding. It also makes the pudding rich and creamy in taste and texture. You can use regular milk or any plant-based milk for a vegan version. For a stronger coconut flavor and creamier texture, use coconut milk instead.
- Cornstarch: Cornstarch is important in making the pudding thick and creamy when heated in the pan. It will also help solidify the pudding after setting it in the fridge. If you don’t have cornstarch, you can substitute it with the following:
- All-Purpose Flour (1:1 ratio)
- Arrowroot Powder (1:1 ratio)
- Tapioca Starch/Flour (1:1 ratio)
- Potato Starch (1:1 ratio)
- Rice Flour (1:1 ratio)
- Sugar: This ingredient is optional and can be omitted if you prefer unsweetened pudding or if you are already using sweetened milk. To increase the sugar levels of the pudding, you can use brown sugar, white sugar, maple syrup, muscovado, or coconut sugar.
- Milk powder: The purpose of milk powder in desserts is to make it milkier in taste or silkier and denser in texture. It is perfectly fine to remove this from the recipe and simply replace it with these substitutes in equal amounts as required in the ingredient list:
- Add more liquid milk
- Evaporated Milk
- Heavy Cream or Half-and-Half
- Greek Yogurt or Sour Cream
- Coconut shreds: Adding coconut shreds is excellent for its high source of fiber and healthy fats. Coconut shreds are typically fine and thin. Its texture is similar to shredded cheese. You can replace coconut shreds with desiccated coconut, which is finely ground coconut with a texture like finely grated cheese. However, desiccated coconut is drier and finer than shredded coconut, so the outcome may be different.
What You Need To Make Milk Pudding
Making milk pudding is a breeze since you don’t need special equipment for the recipe steps. Simply prepare a mixing bowl, a non-stick pan, and your chosen pudding mold. Here’s what you need to make milk pudding with coconut shreds:
Kitchenware
- Mixing bowl
- Stirrer or whisk
- Non-stick pan or pot
- Knife and chopping board
- Pudding mold or container(for setting in the fridge)
Ingredients
- 500g milk
- 60g corn starch
- 20g white sugar
- 20g milk powder
- Coconut shreds(enough amount to coat all the milk pudding cubes)
Step-By-Step Instructions To Make Milk Pudding
The recipe steps are quick and easy to do. The only step requiring more time is the setting step, which requires two hours of setting in the fridge. The fun part I enjoy the most in this recipe is making its shape, coating it with coconut shreds, and garnishing it with mint leaves.
Watch the recipe video on Instagram or TikTok! Don’t forget to like and tag @kitchenmisadventures to share your milk pudding creations after following the recipe steps below.
Pour milk into a mixing bowl.
Then, add cornstarch, white sugar, and milk powder (or additional liquid milk if not using milk powder).
Stir the mixture thoroughly using a whisk until smooth. It should be well-mixed without any bits or chunks of dry ingredients.
Next, pour the creamy mixture into a non-stick pot or pan.
Heat the mixture on low heat and keep stirring continuously throughout the process. If you stop stirring, the powdered ingredients will become clumpy and solidify, making it difficult to make a smooth and silky mixture.
After about three minutes, the mixture becomes thick and sticky.
Keep stirring until you can scoop out a mixture that can hold its shape and is not runny.
Prepare your chosen mold and transfer the mixture.
Smoothen and flatten the top. If you refrigerate without flattening it, the shape will not be even.
Refrigerate and let it set for two hours.
After two hours, it should be chilled and solidified. It should be able to unmold easily after turning the mold upside down.
After unmolding, cut the pudding into small cubes. You can decide on the size, whether you like big or small cubes.
Finally, roll the squares in coconut shreds. Make sure all sides are evenly coated for a delightful coconut flavor.
As a final touch, decorate the dessert with a garnish of mint leaves. (Optional for decoration purposes)
Enjoy this creamy and soft dessert after a meal or as a snack. Pair it with a refreshing drink such as Winter Melon Tea!
Milk Pudding Recipe With Coconut Shreds
Equipment
- Stirrer or whisk
- Non-stick pan or pot
- Knife and chopping board
- Pudding mold or container(for setting in the fridge)
Ingredients
- 500 g milk
- 60 g corn starch
- 20 g white sugar
- 20 g milk powder
- Coconut shreds enough amount to coat all the milk pudding cubes
Instructions
- Pour milk into a mixing bowl.
- Then, add cornstarch, white sugar, and milk powder (or additional liquid milk if not using milk powder).
- Stir the mixture thoroughly using a whisk until smooth. It should be well-mixed without any bits or chunks of dry ingredients.
- Next, pour the creamy mixture into a non-stick pot or pan.
- Heat the mixture on low heat and keep stirring continuously throughout the process. If you stop stirring, the powdered ingredients will become clumpy and solidify, making it difficult to make a smooth and silky mixture.
- After about three minutes, the mixture becomes thick and sticky.
- Keep stirring until you can scoop out a mixture that can hold its shape and is not runny.
- Prepare your chosen mold and transfer the mixture.
- Smoothen and flatten the top. If you refrigerate without flattening it, the shape will not be even.
- Refrigerate and let it set for two hours.
- After two hours, it should be chilled and solidified. It should be able to unmold easily after turning the mold upside down.
- After unmolding, cut the pudding into small cubes. You can decide on the size, whether you like big or small cubes.
- Finally, roll the squares in coconut shreds. Make sure all sides are evenly coated for a delightful coconut flavor.
- As a final touch, decorate the dessert with a garnish of mint leaves. (Optional for decoration purposes)
