Coconut Milk Vanilla Pudding

Most puddings call for whole milk.  I don’t know about you, but that’s not something I have on hand in the fridge.  I do however always seem to have evaporated milk and unsweetened coconut milk in the pantry.  I used these pantry staples to make this yummy vanilla pudding.  Try it with our adorable and easy to make Teddy Bears at the beach dessert or top with sliced strawberries or bananas for a yummy dessert. 


  • 1 – 13.66 oz. can unsweetened coconut milk

  • 1 – 12 oz. can evaporated milk

  • 2 eggs

  • 1 egg yolk

  • ¾ cup granulated sugar (you can also substitute coconut sugar)

  • 3 Tablespoons corn starch

  • ¼ teaspoon Kosher salt

  • 1 teaspoon real vanilla extract

  • 3 Tablespoons unsalted cold butter cut into small pieces


How to make it:

  1. In a 3 quart saucepan whisk the sugar, cornstarch and salt.

  2. Add in the eggs and egg yolk and whisk to combine.

  3. Add in the evaporated milk and the unsweetened coconut milk and whisk to combine.  Coconut milk often will separate in the can. Whisk until your mixture is smooth.

  4. Place your sauce pan over medium high heat and stir constantly until your mixture thickens to pudding consistency.  You will notice your mixture start to thicken in about 5 minutes.  

  5. Take you pudding off the heat and whisk in your chilled butter.

  6. Place your pudding in a container and cover with plastic wrap, gently placing the plastic directly on top of the pudding.  This will keep your pudding from forming a skin.


Homemade pudding tastes sooo yummy! Makes 8 – ½ cup servings

Use this delicious pudding to make our fun Teddy Bears at the beach dessert!

Easy print version 


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