Puerto Rican Coconut Pudding

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A beloved holiday dessert from Puerto Rico, this silky coconut pudding wobbles like jelly and melts on the tongue. Made with just a handful of pantry staples, it is gently spiced with cinnamon and showcases pure tropical coconut flavor.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 24 gFat
• 21 gSaturated Fat
• 33 gCarbs
• 1 gFiber
• 24 gSugar
• 3 gProtein
• 115 mgSodium
• 280 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the pudding

• 4 cups canned full-fat coconut milk, well shaken
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon lime zest (optional)

For serving

• Ground canela or cinnamon, for dusting
• Toasted shredded coconut, for garnish (optional)

Directions

1. Lightly grease six 1/2-cup ramekins or one 6-cup loaf pan with a thin film of neutral oil and set aside.
2. In a small bowl, whisk the cornstarch with 1/2 cup of the coconut milk until completely smooth with no lumps remaining.
3. In a medium heavy saucepan, combine the remaining 3 1/2 cups coconut milk, sugar, and salt. Cook over medium heat, whisking often, until the sugar dissolves and the liquid just begins to steam, about 3 minutes.
4. Slowly pour the cornstarch slurry into the warm coconut milk while whisking constantly. Continue to cook and whisk over medium heat for 6 to 8 minutes, until the mixture becomes thick, glossy, and holds a ribbon when you lift the whisk.
5. Remove from the heat and stir in the vanilla and lime zest, if using. Immediately pour into the prepared ramekins, smoothing the tops.
6. Cool to room temperature on the counter, then cover and refrigerate for at least 4 hours, preferably overnight, until fully set and jiggle-free.
7. To serve, run a thin knife around the edge of each ramekin, invert onto a plate, and dust generously with ground cinnamon. Top with toasted coconut if desired.

Cook’s Notes

• For an extra-rich pudding, replace 1 cup of the coconut milk with canned coconut cream.
• Always dissolve cornstarch in cold liquid first; adding it directly to hot milk will create stubborn lumps.
• If you don't have ramekins, pour the pudding into a loaf pan and cut into squares once chilled.
• The pudding is properly set when a gentle shake shows no liquid movement; under-set pudding will not unmold cleanly.
• Dust the cinnamon just before serving so the spice keeps its fragrance and bright color.

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