Coconut milk can be an excellent dairy-free alternative to regular milk in pudding recipes. Coconut milk has a creamy, rich texture that can produce a smooth and delicious pudding. There are just a few things to keep in mind when substituting coconut milk for regular milk in pudding.
Coconut milk vs dairy milk
Coconut milk has a higher fat content than regular milk. Full fat coconut milk contains about 22 grams of fat per cup, while whole milk contains 8 grams of fat per cup. The higher fat content gives coconut milk a richer, creamier texture that works well in pudding. However, it also means coconut milk pudding will have a higher calorie and fat count per serving compared to regular milk pudding.
Coconut milk also has less protein than dairy milk. One cup of whole milk contains 8 grams of protein, while coconut milk has only 5 grams per cup. This lower protein content can affect the texture of the pudding.
The flavor profile of coconut milk is also quite different from regular milk. Coconut milk has a sweetness from the coconut and often extras notes of coconut flavor. This can enhance pudding recipes, but keep in mind the coconut taste will come through in the final product.
Making smooth and creamy pudding
One potential issue when making coconut milk pudding is getting a gritty texture instead of smooth and creamy. This happens because coconut milk can curdle if boiled at too high of a temperature. Here are some tips to get perfectly creamy coconut milk pudding:
- Use full fat coconut milk – lower fat versions may not have enough fat for creaminess
- Start with chilled cans of coconut milk – this helps prevent curdling
- Heat gently – prevent the coconut milk from coming to a boil
- Add a starch – cornstarch, tapioca starch, or arrowroot powder help stabilize the milk
- Blend – use an immersion blender to fully combine ingredients
Adding eggs to the pudding recipe also helps with creamy texture. Eggs act as an emulsifier to bind ingredients smoothly.
Adjusting sweetness
Coconut milk often lends a subtle sweetness to recipes. When swapping it for regular milk in pudding, you may need to adjust sugar levels:
- Taste the mixture before adding any sweeteners – the coconut milk may provide enough sweetness on its own
- Reduce the amount of sugar called for in the recipe by 1/4 to 1/3
- Use maple syrup, honey, or agave to sweeten instead of granulated sugar
You can also allow chilled pudding to fully set in the refrigerator before adjusting sweetness. The colder temperature dulls perception of sweetness.
Picking the right pudding recipes
Some pudding recipes work better with coconut milk than others. Here are good options to try:
- Coconut pudding – plays to the natural coconut flavor of the milk
- Chocolate pudding – masks any coconut taste and cocoa complements the richness
- Vanilla pudding – vanilla extract boosts creamy flavor
- Tapioca pudding – small tapioca pearls pair well with thick coconut milk
Lighter puddings like pastry cream may not work as well with coconut milk. Stick to recipes intended be creamy and decadent.
Recipe ideas
Here are some delicious coconut milk pudding recipes to try:
Coconut Rice Pudding
Rice helps thicken coconut milk into a rich, creamy pudding.
Ingredients:
- 2 cups coconut milk
- 1/2 cup white rice
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup toasted shredded coconut
Instructions:
- Combine rice, coconut milk, sugar and salt in a saucepan. Bring to a simmer.
- Cook uncovered on low heat for 30-40 minutes, stirring occasionally, until rice is very soft and the mixture is thickened.
- Remove from heat and stir in vanilla.
- Portion into dishes and chill for at least 2 hours.
- Top with toasted coconut before serving.
Vegan Chocolate Pudding
Avocado and coconut cream provide a rich, creamy base for chocolate pudding.
Ingredients:
- 1 14-oz can coconut cream
- 2 avocados, peeled and pitted
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Blend all ingredients in a food processor or blender until smooth.
- Spoon into servings dishes and chill for at least 2 hours.
- Garnish with toasted coconut, cocoa powder or shaved chocolate before serving if desired.
Coconut Tapioca Pudding
Small tapioca pearls pair perfectly with the texture of coconut milk.
Ingredients:
- 2 cups coconut milk
- 1/2 cup small pearl tapioca
- 1/3 cup sugar
- 1 egg, beaten
- 1 tsp vanilla extract
Instructions:
- Combine tapioca pearls and 1 cup coconut milk in a saucepan. Let soak for 30 minutes.
- Stir in remaining 1 cup coconut milk, sugar and egg. Let sit for 5 minutes.
- Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer for 10 more minutes.
- Remove from heat and stir in vanilla.
- Portion into serving dishes and chill for at least 2 hours before serving.
Storing and serving
Properly stored, coconut milk pudding will keep for 3-4 days refrigerated. Pudding made with eggs rather than cornstarch may have a shorter shelf life of only 2-3 days. Store pudding covered in the refrigerator.
Allow chilled pudding to sit at room temperature for about 10 minutes before serving for the best flavor and texture. Garnish individual portions with whipped cream, toasted coconut, chocolate shavings, or fresh fruit as desired.
Coconut milk pudding also freezes well for longer term storage. Freeze in individual servings and thaw in the refrigerator before serving.
Conclusion
With its naturally creamy texture, coconut milk can make an excellent dairy-free pudding option. Just be sure to pick the right recipes, avoid curdling with gentle cooking, and adjust sweetness to suit the coconut flavor. With a few easy tweaks, coconut milk can shine in all kinds of delicious puddings from coconut to chocolate to tapioca pudding.