Silky Coconut Milk Pudding (Easy No-Bake Dessert)
A silky, melt-in-your-mouth coconut milk pudding with a creamy balance of coconut and milk. No baking needed—just mix, chill, and enjoy a refreshing, tropical 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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