Go Back
Coconut pudding with condensed milk without agar agar garnished with pistachios served as a soft and creamy dessert

Easy Coconut Pudding with Condensed Milk (No Agar Agar, No Gelatin)

A soft, creamy coconut pudding made with coconut milk, condensed milk, and corn flour. This easy dessert requires no agar agar or gelatin and is perfect for beginners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4 people
Course: Dessert, festival sweet, sweets
Cuisine: Indian, south indian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups coconut milk
  • 1 cup condensed milk Milkmaid
  • 4 tbsp corn flour
  • Few drops pineapple essence optional
  • Water for slurry

Equipment

  • 1 heavy bottom kadai

Method
 

  1. Extract 2 cups coconut milk from fresh grated coconut.
  2. In a pan, add coconut milk and 1 cup condensed milk. Mix well.
  3. Prepare a smooth slurry using corn flour + little coconut milk.
  4. Add the slurry to the mixture and mix well without lumps.
  5. Add pineapple essence (optional) and mix.
  6. Cook on medium flame, stirring continuously with a whisk.
  7. After 5–10 minutes, the mixture thickens to a creamy consistency.
  8. Switch off the flame and pour into a tray or bowls.
  9. Cool to room temperature, then refrigerate for 3 hours.
  10. 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.