As I strolled through the vibrant markets of Thailand, the air filled with the sweet fragrance of tropical fruits and the warm aroma of coconut. I was captivated by the colorful displays of mangos, lychees, and passion fruits, all beckoning me to indulge. It was here that I found inspiration for this luscious Coconut Vanilla Pudding, a dessert that marries the classic comfort of vanilla pudding with the exotic flavors of the tropics.

This delightful treat is easy to prepare and will transport you straight to a sun-soaked beach with every spoonful. Topped with a medley of fresh tropical fruits, it’s not just a dessert; it’s a celebration of flavor that brings a taste of Southeast Asia to your home.

Ingredients

  • 2 cups coconut milk
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • Fresh tropical fruits for topping (such as mango, passion fruit, and lychee)
  • Mint leaves for garnish (optional)

Instructions

Begin by whisking together the cornstarch, sugar, and salt in a medium saucepan. This dry mixture will help ensure a smooth pudding without lumps.

In a separate bowl, combine the coconut milk and whole milk, and then gradually pour this mixture into the saucepan with the dry ingredients. Whisk continuously until everything is well incorporated.

Place the saucepan over medium heat and continue to stir the mixture. You’ll notice it starting to thicken as it heats. Keep stirring for about 5-7 minutes until the pudding reaches a velvety consistency.

Once thickened, remove the saucepan from the heat and stir in the pure vanilla extract and shredded coconut. This addition of shredded coconut will enhance the pudding’s tropical flair and add a delightful texture.

Transfer the pudding into individual serving dishes or a large bowl. Cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Allow it to cool to room temperature before refrigerating for at least 2 hours or until set.

While the pudding chills, prepare your tropical fruit medley. Dice the mango, scoop out the lychee, and cut the passion fruit in half to reveal its sweet, tangy pulp. Arrange the fruits on a plate, ready to top your pudding.

When the pudding is set and chilled, remove it from the refrigerator. Spoon generous portions of the tropical fruit medley on top of each serving. For an extra touch of freshness, garnish with mint leaves if desired.

This Coconut Vanilla Pudding is now ready to be enjoyed. Each bite is a creamy, flavorful testament to the inspiration I gathered from my adventures in Thailand. This dessert not only satisfies your sweet tooth but also invites a burst of tropical sunshine into your day!