I love making this silky-smooth coconut milk pudding because it’s one of those desserts that feels so luxurious yet takes barely any effort. With just a few simple ingredients, I can have a no-fail treat that my family devours every time.
Coconut Milk Pudding (Panna Cotta Style)
If there’s one dessert I could enjoy every single day, it would definitely be panna cotta.
My family and I absolutely love it—the silky, melt-in-your-mouth texture, the delicate sweetness, and the way it feels both indulgent and light make it irresistible.
What I adore about panna cotta is how simple it is to make.
It only takes a few minutes to make, and I love that I can prepare it ahead and let it chill in the fridge.
That means I can have a delicious, restaurant-style dessert ready whenever I want, without any last-minute stress.
Over the years, I’ve shared several of my favorite panna cotta variations:
- Foolproof Lemon Panna Cotta Dessert – bright, refreshing, and tangy.
- Silky Matcha Panna Cotta (No-Bake!) – a smooth, lightly bitter green tea twist.
- Silky Jasmine Panna Cotta Recipe – fragrant, elegant, and subtly floral.
- Creamy Mango Panna Cotta (No-Bake & Easy!) – tropical and fruity, perfect for summer.
Why You‘ll Love This Recipe
- No baking required—only 10 minutes of active time
- Silky, melt-in-your-mouth texture
- Balanced sweetness that’s not overwhelming
- Naturally refreshing, perfect for summer
- Beginner-friendly, with a zero-fail method
Ingredients
- 380g whole milk (full-fat recommended, can use low-fat for a lighter version)
- 400g coconut milk (thick, canned type, not coconut drink)
- 158g heavy cream (30%+ fat, or substitute with 100g milk + 50g condensed milk, reduce sugar by 20g)
- 90g sugar (white sugar or caster sugar)
- 12g gelatin sheets (or 18g gelatin powder dissolved in 50g cold water)
- 20g shredded coconut (unsweetened, for topping)
- 100ml ice water (for softening gelatin sheets)
Note: Must use ice water for gelatin sheets, not room temperature water.
Instructions
Step 1 – Soften the gelatin
Cut 12g gelatin sheets into smaller pieces if large.
Soak them fully in 100ml ice water for 5–8 minutes until soft, flexible, and translucent. Do not stir.
Step 2 – Heat the milk mixture
In a clean non-stick pot, add 380g milk, 400g coconut milk, 158g heavy cream, and 90g sugar.
Heat over medium-low, whisking continuously to dissolve sugar.
Stop heating when mixture reaches about 50–60°C (warm to the touch but not hot).
Step 3 – Add gelatin and strain
Squeeze softened gelatin sheets to remove excess water, then whisk into the warm milk mixture until completely dissolved.
Strain mixture through a fine sieve to remove undissolved bits.
Step 4 – Chill and set
Pour mixture into clean pudding cups, filling 80–90% full.
Chill in fridge (0–4°C) for at least 4 hours, preferably overnight, until fully set.
Sprinkle shredded coconut on top before serving. You may also garnish with fresh berries or a drizzle of extra coconut milk.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes! Replace the milk and cream with more coconut milk or almond milk. The texture will be slightly different but still delicious.
Q: Can I use agar-agar instead of gelatin?
You can, but the texture will be firmer and less creamy. Use 6–8g agar powder boiled with the milk mixture.
Q: How long does it last?
Stored in the fridge, it keeps for 3–4 days in an airtight container.
Q: My pudding didn‘t set—why?
The most common reason is overheating the mixture (which weakens gelatin) or not using enough gelatin. Be sure to keep the milk mixture below 60°C.
Silky Coconut Milk Pudding (Easy No-Bake Dessert)
Ingredients
- 380 g whole milk full-fat recommended, can use low-fat for a lighter version
- 400 g coconut milk thick, canned type, not coconut drink
- 158 g heavy cream 30%+ fat, or substitute with 100g milk + 50g condensed milk, reduce sugar by 20g
- 90 g sugar white sugar or caster sugar
- 12 g gelatin sheets or 18g gelatin powder dissolved in 50g cold water
- 20 g shredded coconut unsweetened, for topping
- 100 ml ice water for softening gelatin sheets
Instructions
Step 1 – Soften the gelatin
- Cut 12g gelatin sheets into smaller pieces if large.
- Soak them fully in 100ml ice water for 5–8 minutes until soft, flexible, and translucent. Do not stir.
Step 2 – Heat the milk mixture
- In a clean non-stick pot, add 380g milk, 400g coconut milk, 158g heavy cream, and 90g sugar.
- Heat over medium-low, whisking continuously to dissolve sugar.
- Stop heating when mixture reaches about 50–60°C (warm to the touch but not hot).
Step 3 – Add gelatin and strain
- Squeeze softened gelatin sheets to remove excess water, then whisk into the warm milk mixture until completely dissolved.
- Strain mixture through a fine sieve to remove undissolved bits.
Step 4 – Chill and set
- Pour mixture into clean pudding cups, filling 80–90% full.
- Chill in fridge (0–4°C) for at least 4 hours, preferably overnight, until fully set.
- Sprinkle shredded coconut on top before serving. You may also garnish with fresh berries or a drizzle of extra coconut milk.
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