Tuesday, November 30, 2010

Coconut Vanilla Pudding (Dairy-Free!)

Coconut Milk Vanilla Pudding

If I were to sing a song about a few of my favorite things, puddings and custards would be right at the top of the list.  Is it their smooth, silky texture?  The pure, sweet vanilla flavor?  It’s difficult to pinpoint what's so delicious about pudding, but I think my favorite part is how it reminds me of childhood.

You see, when I was a little girl my grandmother made custard and served it over graham crackers and pears; then, as a teenager, my best friend’s French mother made us profiteroles filled with pudding.  These days, I prepare these same dishes for my husband and friends.

GF creme puffs filled with coconut vanilla pudding

Why would I make a dairy-free version, you ask?  For the challenge, of course!  There are plenty of non-dairy puddings out there, and they're all full of additives and flavors that aren’t quite right.  Why should we put up with sub-standard fare when homemade pudding is incredibly simple to make?

So, without further ado, I give you... coconut milk vanilla pudding!  This is a tried-and-true recipe from Better Homes and Gardens New Cookbook modified for our non-dairy and vegan friends.  I served this pudding in creme puffs for dessert (and ate the rest out of the serving bowl).

How will you eat your pudding?

Coconut Vanilla Pudding (Dairy-Free)

¾ cup sugar
3 T cornstarch
3 cups coconut milk
4 egg yolks, beaten
1 T coconut oil
1 ½ tsp vanilla

  1. Combine sugar and cornstarch in a saucepan.  Stir in coconut milk and cook over medium heat until thickened, stirring constantly.  Cook and stir for 2 minutes after mixture has thickened and then remove from heat.
  2. Slowly add 1 cup of the coconut milk mixture to the egg yolks, stirring constantly, then add all the egg yolk mixture back into the pan with the coconut milk. 
  3. Bring slowly back to a boil and cook for 2 minutes longer.
  4. Remove from heat and stir in coconut oil and vanilla.  Pour into a shallow bowl and cover the surface with plastic wrap.  Refrigerate until cool.

Makes 6 Servings

Recipe modified from Better Homes and Gardens New Cookbook



  1. MMMMMMMM,..what a fab & lovely dairy free dessert!!

    Looks tempting too!

  2. But what do you mean, "modified for our non-dairy and vegan friends"? I'm sure it's delicious, but it's not at all vegan with those egg yolks.

  3. Question- did you use canned coconut milk, or the "soy milk" type of coconut milk that comes in those cardboard cartons found at regular grocery stores?

  4. I just made an incredibly delicious version of this using a combination of pureed peaches (canned) and almond milk instead of the coconut milk. Thanks so much for sharing your recipe!

  5. 3 Researches SHOW Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you literally burn fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world around!