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Easy Vegan Indian-Style Coconut Pudding Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Coconut Pudding

Coconut Pudding

Dairy-Free and Egg-Free Coconut Pudding

Easy to make, rich, creamy and luscious dessert, this coconut pudding is prepared with fresh homemade coconut milk. It is free of eggs, dairy, gelatin and agar-agar.

Cardamom gives an amazing flavor to this dessert. If you don't have cardamom, you may substitute a pinch of cinnamon powder.

Try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

3-4 servings

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Ingredients

For the coconut milk:

  • 2 cups grated fresh coconut
  • 2 cups water

For the slurry:

  • 1/4 cup cornflour
  • 1/4 cup coconut milk, as prepared above

For the pudding:

  • Coconut milk, as prepared above
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder
  • Pinch of salt
  • Oil, for greasing the mould
  • Cornflour slurry, as prepared above
  • Sliced nuts, for garnish

Instructions

  1. In a blender jar add the grated coconut and water. Blend to a fine puree. Strain out the coconut milk. (You can use the pulp as a stuffing in parathas or making sweets. Alternatively, you can dry the pulp and then grind it for use in cookies, cakes etc.)
  2. In a mixing bowl, combine the cornflour and 1/4 cup coconut milk. Stir to make a smooth slurry. Set aside.
  3. To the remaining coconut milk, add sugar and stir until it dissolves completely.
  4. Keep a pan on medium heat. Add in the sweetened coconut milk, cardamom powder and salt. Stir to mix well and let the coconut milk come to a boil. Sir a few times in between.
  5. Reduce the heat to low and add the cornflour slurry (stir the slurry before adding). Keep stirring as you add the slurry.
  6. Cook the coconut milk until it thickens, keeping its consistency pourable. Refer to the video below for guidance regarding proper consistency. This took about 3 minutes for us.
  7. Transfer the mixture to a oil-greased bowl and let it cool down.
  8. Keep the coconut milk mixture in the fridge for a few hours. Remove when well set.
  9. Coconut pudding is ready. Demould it, garnish with some nuts and serve.

© 2022 Rajan Singh Jolly

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