Fluffy Dairy Free Coconut Pudding

What’s Inside: A simple recipe for deliciously fluffy Dairy Free Coconut Pudding.

With two family members that are lactose intolerant, we are always looking for new recipe ideas so we can still enjoy our favorite foods.

This homemade coconut pudding recipe swaps creamy coconut milk for the usual dairy ingredients. The result is a from-scratch pudding that is rich, creamy, and safe for lactose-free diners!

The best part? This coconut pudding is made with simple ingredients and easy to make. What’s better than homemade, healthier desserts that everyone in the family can enjoy?

Fluffy Dairy Free Coconut Pudding Ingredients

For the PUDDING:

½ Cup cornstarch
1 Cup coconut milk
2 Eggs
2 Tsps vanilla extract
Drizzle maple syrup

For the TOPPING:

¼ Cup grated coconut
Whipped topping
Chocolate Cookies

Directions

In a medium mixing bowl, combine 1/2 cup cornstarch, 1 cup coconut milk, 2 eggs, 2 tsp vanilla, and a drizzle of maple syrup.

Pour the pudding batter into a sauce pot over medium heat.

Stir continuously until the first bubble forms.

Reduce to low heat, and continue stirring for 2 more minutes as pudding thickens.

Pour pudding into rocks glasses or parfait glasses and take them to the fridge for 3 hours.

Top with grated coconut, whipped topping, and a cookie.

Serve and enjoy.

Tips

Swap the coconut milk for coconut cream for a thicker pudding
Crumble cookie over pudding for a crunchy topping
Try using our coconut pudding to make these cute and easy Watermelon Pudding Cups!

Kitchen tools you might find useful for this recipe:

Be sure to grab a free printable copy of our dairy free coconut pudding recipe:

Yum

Coconut Pudding

Ingredients

½ Cup cornstarch
1 Cup coconut milk
2 Eggs
2 Tsps vanilla extract
Drizzle maple syrup
¼ Cup grated coconut
Whipped topping
Chocolate Cookies

Instructions

In a medium mixing bowl, combine 1/2 cup cornstarch, 1 cup coconut milk, 2 eggs, 2 tsp vanilla, and a drizzle of maple syrup.
Pour the pudding batter into a sauce pot over medium heat.
Stir continuously until the first bubble forms.
Reduce to low heat, and continue stirring for 2 more minutes as pudding thickens.
Pour pudding into rocks glasses or parfait glasses and take them to the fridge for 3 hours.
Top with grated coconut, whipped topping, and a cookie.
Serve and enjoy.

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