Fresh Coconut Pudding

Fresh Coconut Pudding Recipe

Recently, the local Asian market began carrying loads of fresh coconuts. They are really popular in my house. We usually just eat them plain, but today I felt like making a sweet dish with the coconuts.

I mixed a thickened crème anglaise made of heavy cream with the coconut water. I used heavy cream instead of milk because I wanted the final product to remain creamy even though I substituted in coconut water for some of the dairy. The result was a creamy and decadent pudding. I garnished the dessert with some toasted, sweetened, shredded coconut, and it was ready to serve. If you can find some young coconuts in your local market, give it a try!

fresh young coconut picture


Yields: 10 servings

1 fresh young coconut
5 egg yolks
1-1/2 cups heavy cream
1/2 cup coconut milk
1 pinch salt
1 pinch nutmeg, freshly grated
5 tablespoons sugar
6 tablespoons corn starch
2 teaspoons lime juice
1/4 teaspoon pure vanilla extract (or vanilla beans)
1 teaspoon imitation rum extract
1 tablespoon sweetened coconut flakes, slightly toasted


For the fresh young coconuts, line a wooden cutting board with 2 or 3 layers of kitchen towels. Place the coconut onto the kitchen towels. Using a cleaver, cut the top off. Gather the coconut water in a pitcher and scrape the coconut flesh. Repeat the same procedure with the other coconut.

In a bowl, dissolve the corn starch in about 1/4 cup of heavy cream.

Using a handheld mixer, whisk the egg yolks with the sugar until you get a pale, yellow foam. Add the vanilla extract, rum extract, nutmeg and salt.

On the stove, bring the coconut water to a boil in a deep sauce pan. Add the heavy cream and coconut milk. Bring the liquid back to a boil and add the corn starch mixture. Whisk constantly to prevent the mixture from sticking to the bottom.

Combine the dairy liquid with the egg mixture by slowly adding a ladle of the dairy liquid at a time to prevent the yolks from curdling.

Transfer all the mixture back to the deep sauce pan. Cook until the cream thickens, stirring constantly using a wooden spoon for about 8-10 minutes. Turn off the heat and add the lime juice. Transfer the crème anglaise to a bowl. Place the bowl into an ice bath. When the cream is cool completely, cover with a piece of plastic wrap; make sure the plastic wrap is directly in contact with the pudding to keep it from forming a skin. Let the cream cool completely.

Place the coconut pudding in little bowls. Bring the pudding back to room temperature. Sprinkle with sweetened coconut flakes.

Serve immediately.

Bon appétit!


If you want, fill one coconut with pudding and garnish with sweetened coconut flakes. 

For a contrast in texture, you can top the dessert with some cashews brittle candy.

For a smooth texture, I did not use the coconut flesh; we just ended it up eating it on the side.

I usually add a little salt to most desserts. Salt brings out all the flavors. A pinch of salt will enhance the taste of your sweets.

If you want a stronger coconut flavor, add 1/4 teaspoon of natural coconut extract to the pudding.

Make some tuiles aux amandes with the remaining egg whites. 

tuile recipe with picture

Published By: Jacqueline Pham on October 3, 2009.


Delicious! I especially love fresh young coconuts, though I've never made anything with them (they're so tasty on their own :))

Y Website Link
[ Posted at 6:50 AM on 10/3/09 | Reply ]
[-] Fresh Coconut Pudding - Guest-TangledNoodle
I can never resist a sweet, creamy dessert! I haven't made anything with fresh young coconut in a while, but with the weather turning cold and dreary here, this is just the sort of treat that should perk up my mood. Hopefully, I can find young coconut in MN in October! 8-)

Tangled Noodle Website Link
[ Posted at 7:06 AM on 10/3/09 | Reply ]
[-] Crazy Asian Gal - Guest-Palidor
What a delicious creamy pudding! I love just about anything coconut, and I'm sure I would love this too.

Palidor Website Link
[ Posted at 10:01 AM on 10/3/09 | Reply ]
[-] Fresh Coconut Pudding - Guest-LeaAnn
Great picture, very pretty, looks YUM-ie

Lea Ann Website Link
[ Posted at 2:36 PM on 10/3/09 | Reply ]
[-] Coleen's Recipes - Guest-Coleen
I was very pleased to read your coconut pudding recipe. I have never worked with fresh coconut but it intrigues me very much. I have not seen fresh coconuts in any market here in Alaska, but we have a very good Asian market in Anchorage, so I will check there. I am looking forward to making this.

Coleen Website Link
[ Posted at 4:26 PM on 10/3/09 | Reply ]
[-] Foodie with L ittle Thyme! - Guest-cassie
I've never had coconut pudding but it does look and sound wonderful.

cassie Website Link
[ Posted at 8:01 PM on 10/3/09 | Reply ]
[-] Fresh Coconut Pudding - Guest-Michele
I think your pudding looks just fantastic!

Michele Website Link
[ Posted at 6:11 AM on 10/4/09 | Reply ]
[-] so tasty looking - Guest-OysterCulture
love using fresh coconuts and this looks like the perfect ending to a wonderful meal

OysterCulture Website Link
[ Posted at 7:13 AM on 10/4/09 | Reply ]
[-] Fresh Coconut Pudding - Guest-Chaya954
Coconut pudding sounds dreamy. I love coconut but my family doesn't so I don't get it often. This is so appealing, I am thinking about making it, anyway.

Chaya Website Link
[ Posted at 6:22 PM on 10/4/09 | Reply ]
[-] Julia @ Mélanger - Guest-JuliaMlanger
Jackie, so delicious looking. I just adore coconut and this looks so more-ish. I am always amazed by your creativity to put something different together!

Julia @ Mélanger Website Link
[ Posted at 4:43 PM on 10/9/09 | Reply ]

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