Coconut Pudding with Raspberry Sauce
Indulge in the tropical allure of Coconut Pudding with Raspberry Sauce, a creamy and irresistible dessert that blends the rich, velvety flavor of coconut milk with the tart sweetness of fresh raspberry sauce. This silky pudding is thickened with cornstarch for a luscious texture, while a hint of vanilla adds warmth and depth. The vibrant raspberry sauce, made with fresh berries and a touch of powdered sugar, creates the perfect fruity contrast. Top it off with a sprinkle of shredded coconut for added texture and a stunning presentation. With just 30 minutes of active preparation and a short chilling time, this elegant treat is effortless yet impressive—ideal for everything from weeknight desserts to special occasions. Perfect for fans of coconut desserts or fruit-topped puddings, it’s a tropical-inspired delight you’ll make again and again!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 200 ml Whole milk
- 100 g Granulated sugar
- 40 g Cornstarch
- 1 tsp Vanilla extract
- 200 g Fresh raspberries
- 50 g Powdered sugar
- 3 tbsp Water
- 20 g Shredded coconut (for garnish, optional)
Instructions
In a medium saucepan, combine the coconut milk, whole milk, and granulated sugar.
Heat the mixture over medium heat until the sugar fully dissolves, stirring occasionally.
In a small bowl, whisk the cornstarch with 3 tablespoons of water until smooth, creating a slurry.
Slowly pour the cornstarch slurry into the saucepan while continuously whisking to avoid lumps.
Cook over medium heat, whisking constantly, until the mixture thickens to a creamy pudding consistency (about 5-7 minutes).
Remove the saucepan from heat and stir in the vanilla extract.
Pour the pudding into serving bowls or ramekins, cover with plastic wrap to prevent a skin from forming, and let it cool to room temperature. Then refrigerate for at least 2 hours.
While the pudding sets, prepare the raspberry sauce: In a small saucepan, combine the raspberries, powdered sugar, and 3 tablespoons of water.
Cook over medium heat, stirring and mashing the raspberries with a spoon until the mixture becomes saucy (about 5 minutes).
Strain the raspberry sauce through a fine-mesh sieve to remove seeds, then let it cool completely.
Once the pudding is chilled, spoon the raspberry sauce over each serving.
Garnish with shredded coconut if desired and serve immediately. Enjoy your Coconut Pudding with Raspberry Sauce!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 50.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
