No Bake Coconut Pudding

by

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.

Leave a Comment