Coconut Pudding with Seasonal Fruits


Pudding reminds Chef Alyssa of childhood. It brings a smile to her face every time she has it. It’s the ultimate comfort food and this coconut one is so versatile–it can be used as a pie filling as well as served individually.

20 min
4 servings


13 1/2 oz
full-fat coconut milk
1/3 cup
cane sugar
1/4 cup
1 tsp
2 cup
fresh fruit of choice
mint (for garnish)
Prep Time:
10 min
Cooking Time:
10 min
Total Time:
20 min


Blend the coconut milk, sugar, cornstarch and a pinch of salt in a blender until smooth. Pour into a medium pot and stir over medium high heat with a whisk. When the pudding starts to thicken, turn down the heat and continue a few minutes more adding in the vanilla at the end. Take off the heat and cool. Chill. Spoon into serving bowls and top with fruit and a sprig of mint.