Easy Coconut Pudding with Condensed Milk (No Agar Agar, No Gelatin)
About this Coconut Pudding Recipe
Coconut pudding with condensed milk is a dessert ,I made on a simple day when I had a sudden craving for dessert. I was actually about to order brownies and ice cream online, but when I saw the total price with delivery charges, I immediately closed the app.
Instead, I checked my fridge and found condensed milk. That instantly reminded me of a viral coconut pudding recipe I had seen earlier. Since I already had fresh coconut and corn flour at home, I decided to try it myself.
To my surprise, this easy coconut pudding recipe turned out perfectly soft, creamy, and delicious. The best part is, you can enjoy it at room temperature like halwa or chill it in the fridge for a few hours and serve it as a smooth pudding. It’s simple, budget-friendly, and perfect for satisfying dessert cravings at home.
If you love coconut-based desserts, you should also try my Traditional Wattalappam Recipe (Steamed Coconut Milk Pudding) , Thengai Therattipal Recipe
What is Coconut Pudding?
Coconut pudding is a soft and creamy dessert made using coconut milk, condensed milk, and corn flour as a natural thickener. This recipe does not require agar agar or gelatin, making it a simple and beginner-friendly Indian dessert.
If you love easy homemade sweets, you can check out more recipes from my Indian sweets recipes section.
Why You’ll Love This Easy Coconut Pudding
- No agar agar needed – You don’t need any hard-to-find ingredients for this recipe.
- No gelatin (vegetarian-friendly) – Completely eggless and perfect for vegetarians.
- Budget-friendly dessert – Made with simple ingredients already available at home.
- Ready in 30 minutes – A quick coconut pudding recipe for instant sweet cravings.
- Soft and creamy texture – This coconut pudding with condensed milk turns out rich and smooth every time.
- Perfect for anytime cravings – You can enjoy this pudding immediately or refrigerate it for 2–3 days. It’s great to serve guests after a meal or even as a chilled dessert for kids after school.
Let’s quickly go through the step-by-step process to make this creamy coconut pudding.
How to Make Creamy Coconut Pudding with condensed milk (Step-by-Step)
Ingredients Required for This Coconut Pudding
To make this coconut pudding with condensed milk without agar agar, you only need a few simple ingredients available at home.
- 2 cups fresh coconut milk
- 1 cup condensed milk (Milkmaid)
- 4 tbsp corn flour
- Few drops pineapple essence (optional)
- Water (for slurry)
Step 1: Prepare Coconut Milk and Add Condensed Milk
- Start by extracting fresh coconut milk using 1.5 cups of grated coconut. From this, prepare about 2 cups of coconut milk.
- Take the coconut milk in a pan and add 1 cup of condensed milk (Milkmaid) to it. Mix well until both combine smoothly.
Step 2: How to Prepare the Corn Flour Slurry
- Take 4 tbsp corn flour in a small bowl and add a little coconut milk. Mix well until it becomes a smooth, lump-free slurry.
Step 3: Add Essence (Optional)
- Take a small amount of pineapple essence and mix it with a little water, then add it to the coconut milk mixture.
Step 4: Cook Until the Mixture Thickens
- Place the pan on medium flame and start stirring continuously using a whisk.
- After a few minutes, the mixture will begin to thicken. Keep stirring without stopping to avoid lumps.
Step 5: Achieve Thick Consistency and Pour
- Continue cooking and stirring until the mixture becomes thick, smooth, and creamy. It should coat the whisk and flow slowly, as shown.
- Once the perfect pudding consistency is reached, switch off the flame and immediately pour the mixture into a tray or serving cups.
Step 6: Let It Set and Serve
- Allow the pudding to cool down to room temperature first. Then refrigerate for 2–3 hours until it sets completely.
- Once set, you can either cut it into pieces like halwa or serve it directly as a soft, creamy pudding.
For exact measurements and complete details, refer to the recipe card below.
Easy Coconut Pudding with Condensed Milk (No Agar Agar, No Gelatin)
Ingredients
Equipment
Method
- Extract 2 cups coconut milk from fresh grated coconut.
- In a pan, add coconut milk and 1 cup condensed milk. Mix well.
- Prepare a smooth slurry using corn flour + little coconut milk.
- Add the slurry to the mixture and mix well without lumps.
- Add pineapple essence (optional) and mix.
- Cook on medium flame, stirring continuously with a whisk.
- After 5–10 minutes, the mixture thickens to a creamy consistency.
- Switch off the flame and pour into a tray or bowls.
- Cool to room temperature, then refrigerate for 3 hours.
- Serve chilled or cut into pieces like halwa.
Notes
- Stir continuously to avoid lumps
- Do not overcook after thickening
- Adjust sweetness by reducing condensed milk
- Cook on MEDIUM heat (not high). High heat causes the
coconut milk to separate and curdle. Keep the flame steady and keep
whisking constantly.
Tips & Variations
- Add a pinch of cardamom powder for a nice aroma and extra flavor.
- Garnish with pistachios or almonds to enhance taste and presentation.
- Skip the essence if you prefer a natural coconut flavor.
- This coconut pudding with condensed milk can be served warm or chilled based on your preference.
FAQs for Coconut Pudding Recipe
Can I freeze coconut pudding?
Yes, you can freeze it for a firmer texture, but it may slightly change the consistency. It can be enjoyed like a frozen dessert.
How long can I store coconut pudding?
You can store coconut pudding in the refrigerator for up to 2–3 days in an airtight container.
Can I make this coconut pudding without condensed milk?
Yes, you can substitute condensed milk with sugar , but the taste and creaminess may vary slightly.
Can I use store-bought coconut milk for this recipe?
Yes, you can use store-bought coconut milk, but fresh coconut milk gives better taste and texture.
How long should I refrigerate coconut pudding?
You should refrigerate the pudding for at least 2 to 3 hours to allow it to set completely and achieve the perfect texture.
Why is my coconut pudding not setting properly?
If your pudding is not setting, it may be due to less corn flour or not cooking the mixture until it thickens properly. Make sure to cook until a creamy, thick consistency is reached before setting.
Can I make coconut pudding without agar agar?
Yes, this coconut pudding with condensed milk is made using corn flour instead of agar agar or gelatin, making it simple and beginner-friendly.
Can I use desiccated coconut instead of fresh coconut?
It is always best to use fresh grated coconut for this recipe, as it gives better flavor and texture. Desiccated coconut may not provide the same richness and natural taste in the pudding.
Why You’ll Love This Coconut Pudding Recipe
This simple coconut pudding dessert is something you can easily make at home without much effort. It’s especially great for kids, and during summer it works as a perfect cool and refreshing treat.
If you prefer, you can skip the food color and use saffron for a natural color, or even make it plain. This creamy dessert can be enjoyed in different ways — you can have it like halwa, as a soft pudding, or refrigerate it to enjoy as a chilled or frozen dessert.
The best thing is, it doesn’t require extra sugar or complicated steps, making it a quick and easy homemade sweet.
Give this recipe a try and enjoy it with your family. If you make it, I’d love to know how it turned out for you 😊
