Caribbean Coconut Dessert Cups (Chilled Coconut Pudding)
Why this recipe works
- Smooth, creamy set: Cornflour thickens the coconut milk into a spoonable pudding that firms up further once chilled.
- Simple ingredient list: Coconut milk, sugar, vanilla and nutmeg deliver a full dessert flavour without extra dairy or eggs.
- Easy to prepare ahead: The cups need time to chill, so they can be made in advance and served directly from the fridge.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the cups stand at room temperature before refrigerating so they cool evenly and set smoothly.
- Allow time to set: The pudding needs at least 2 hours in the fridge to become fully cold and properly spoonable.
- Serve cold: These cups are best served straight from the fridge, with any toasted coconut added at the last moment.
Texture tips
- Keep whisking: Whisk constantly as the pudding heats, especially around the edges of the pan where thickening starts first.
- Cook out the cornflour: Once the pudding begins to bubble, keep it over low heat briefly so the cornflour taste softens and the texture stays silky.
Ingredient notes
- Use well-mixed coconut milk: Stir the coconut milk thoroughly before measuring so the fat and liquid are evenly combined.
- Change the sugar character: Light brown sugar can replace caster sugar for a slightly deeper, more caramel-like sweetness.
- Toast the coconut topping separately: Toast desiccated coconut until lightly golden, then cool it before sprinkling over the chilled pudding.
Make-ahead tips
- Make up to 3 days ahead: Cover the cups and refrigerate them until needed; they will keep well for up to 3 days.
- Keep the topping crisp: Store toasted coconut separately and add it just before serving so it stays fragrant and crisp.
- Best texture early on: The pudding remains safe in the fridge, but the smoothest surface and cleanest set are usually best within the first day.
Equipment you'll need
Ingredients
Instructions
- Set out 4 small cups or ramekins. Give the coconut milk a good stir in its container so it is evenly mixed.
- In a saucepan, whisk together the caster sugar and cornflour. Gradually whisk in a splash of the coconut milk to make a smooth paste, then whisk in the remaining coconut milk until lump-free.
- Place the pan over medium heat and cook, whisking constantly, for 6 to 10 minutes until the mixture thickens to a silky pudding consistency and just begins to bubble. Reduce the heat to low and cook for 1 minute more, whisking, to cook out the cornflour taste.
- Take off the heat and whisk in the vanilla extract and ground nutmeg. Divide the pudding between the cups.
- Let the cups cool at room temperature for about 30 minutes, then chill for at least 2 hours until fully set and cold. Serve straight from the fridge.
- If using the desiccated coconut, toast it in a dry saucepan over medium heat for 2 to 4 minutes, stirring often, until lightly golden and fragrant. Cool briefly, then sprinkle over the chilled cups just before serving.
Recipe notes
Tips
- For the smoothest set, keep the whisk moving as the pudding heats, especially around the edges of the pan where it thickens first.
- If you see any small lumps, whisk vigorously off the heat for 30 seconds; the pudding usually smooths out as it relaxes.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, ensure the pudding reaches a gentle bubble while cooking so it is properly heated through.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with light brown sugar for a slightly deeper, caramel-like sweetness.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate the cups for up to 3 days. The surface may weep slightly over time; blot gently with kitchen paper and top with desiccated coconut just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 5min (20min active)
- Difficulty: Easy
- Cuisine: Caribbean
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