Caramel and Coconut Milk Pudding
10 MIN
10 MIN
3 H

Caramel and Coconut Milk Pudding


  • 1 can 14 oz (398 ml) coconut milk
  • 3 eggs 

  • 3 tablespoons (45 ml) cornstarch
  • 1 tablespoon (15 ml) unbleached all-purpose flour
  • 1 pinch salt 

  • 1 1/2 cups (375 ml) sugar
  • 3/4 cup (180 ml) water


  1. In a bowl, combine the coconut milk, eggs, cornstarch, flour, and salt with a whisk. Set aside.
  2. In a saucepan, bring the sugar and half the water to a boil. Cook until the mixture caramelizes and takes on a golden brown color. Remove immediately from the heat and add the remaining water and the coconut milk mixture.
  3. Bring to boil, stirring constantly with a whisk. Strain. Pour into a bowl and cover with plastic wrap directly on the surface of the pudding. Refrigerate until completely chilled.