No Bake Coconut Pudding

No Bake Coconut Pudding

Ingredients:

• 1 liter (4 cups) whole milk
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 can (12 oz / 300 ml) evaporated milk
• 1 cup (240 ml) heavy cream (or whipped cream)
• 1 cup sugar (adjust to taste)
• 4 tablespoons cornstarch (dissolved in ½ cup cold milk)
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut (sweetened or unsweetened, as you prefer)
• Extra shredded coconut for topping

Instructions:

1. Prepare the base:

• In a large pot, combine milk, condensed milk, evaporated milk, heavy cream, and sugar.
• Heat over medium heat, stirring constantly.

1. Thicken the pudding:

• Once warm, slowly add the dissolved cornstarch mixture while stirring.
• Continue cooking until the mixture thickens into a creamy pudding (about 8–10 minutes).

1. Flavoring:

• Stir in vanilla extract.
• Add 1 to 1 ½ cups shredded coconut and mix well.

1. Set the dessert:

• Pour the hot mixture into a large glass dish.
• Let it cool to room temperature, then refrigerate for at least 4 hours (or overnight) until firm.

1. Finishing touch:

• Before serving, sprinkle the top generously with shredded coconut.

Serving:

• Serve chilled with a spoon straight from the dish.
• Optional: garnish with toasted coconut flakes or white chocolate shavings for extra flavor.

History of Coconut Pudding-Style Desserts

Ancient Roots

• Coconut has been used in desserts for centuries in tropical regions like Southeast Asia, India, the Caribbean, and Africa.
• Early recipes used coconut milk, rice flour, or starch to thicken sweet puddings.

Middle Eastern & Mediterranean Influence

• In the Middle East and Turkey, there are similar milk puddings such as Muhallebi (milk thickened with starch) and Mahalabia, often flavored with rosewater or orange blossom.
• In some countries, shredded coconut was later added when coconuts became more available through trade.

European Touch

• During the colonial era, coconuts were introduced widely to Europe and the Americas.
• In Portugal and Spain, coconut-based custards and puddings appeared in convent kitchens where nuns experimented with milk, sugar, and eggs.

Modern Variations

• In Latin America, it evolved into dishes like Cocada Cremosa (Brazil) and Dulce de Coco (Caribbean).
• In the Philippines, similar desserts exist such as Maja Blanca, made with coconut milk, cornstarch, and sugar, topped with coconut.
• In the West, it’s often made into a chilled, no-bake dessert with condensed milk and whipped cream, like the one in your photo.