Pumpkin Coconut Pudding

Pumpkin Coconut Pudding

I love a good pudding recipe. Especially when there is a fun ingredient in the mix - like coconut milk! Coconut milk is like Sweetened Condensed milk… When you see that it’s listed in the recipe, you just know it’s going to be good!

The coconut milk gives this pudding dessert such a fresh, silky, creamy flavor, and it pairs so nicely with the pumpkin! It gives it a little more richness, and it helps create a velvety, smooth texture. The first time I made this, I was tempted to add some of the Fall spices, like cinnamon, nutmeg, ginger, or allspice. I’m so glad I tried it without those, first! It has such a refreshing and pure taste with the pumpkin and the coconut flavors, and I would be afraid they wouldn’t shine through as much with all of the Fall spices added! Just my two cents, but in this recipe, simple is better!



2 cups coconut milk

2 cups pumpkin puree, canned

3/4 cup granulated sugar

3 tablespoons cornstarch

3 egg yolks

1/4 teaspoon almond extract

1/4 teaspoon of salt



Combine 2 cups each coconut milk and pumpkin, ¾ cup sugar, 3 tablespoons cornstarch, 3 egg yolks and ¼ teaspoon almond extract and salt in a saucepan; bring to a boil and cook, whisking, until thick, 10 minutes. Chill in the refrigerator, making sure to put Serrano wrap directly on top of pudding (helps pudding from forming a top layer).  Allow to chill in refrigerator for at least several hours. It tastes even better the next day!


Recipe Courtesy- Food Network

Shari Ebach

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