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Coconut Pineapple Cornstarch Pudding

A silky, creamy pudding made with coconut milk and shredded coconut, set with cornstarch over a bright layer of juicy fresh pineapple.

Coconut Pineapple Cornstarch Pudding

Ingredients

  • 1¾ cups400 gCoconut milk, cannedshaken well
  • 1 cup (240 ml)250 gWhole milk
  • ⅓ cup60 gGranulated sugar
  • ¼ cup32 gCornstarch
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 3½ tbsp20 gSweetened shredded coconut
  • 1⅔ cups chunks280 gPineapplecut into small dice
  • 2 tsp10 gLime juice

Steps

  1. Prepare first: dice the pineapple, toss it with the lime juice in a bowl, then divide the pineapple evenly among 4 dessert cups and refrigerate while you make the pudding.
  2. In a medium pot off the heat, whisk the sugar, cornstarch and salt together so the cornstarch has no lumps.
  3. Whisk half of the whole milk into the sugar mixture until smooth, then whisk in the remaining half of the whole milk and all of the canned coconut milk.
  4. Set the pot over medium heat and cook, whisking constantly, until the mixture bubbles and thickens, about 8 to 10 minutes; let it bubble gently for 1 more minute while whisking.
  5. Take the pot off the heat and stir in the vanilla and the sweetened shredded coconut.
  6. Pour the warm pudding over the pineapple in the cups, dividing it evenly, then press plastic wrap onto the surface of each to stop a skin from forming.
  7. Chill the puddings in the fridge until cold and set, about 3 hours, then serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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