If you love desserts that are creamy, refreshing, and incredibly easy to make, this no-bake coconut pudding is the perfect treat. With just a few ingredients and absolutely no oven required, this dessert combines condensed milk, cream, and coconut for a velvety smooth finish that melts in your mouth. It’s the kind of recipe that saves time, tastes luxurious, and works beautifully for any occasion—whether it’s a family gathering, festive celebration, or simply a weeknight sweet craving.
Unlike traditional baked puddings, this version is set using gelatin, which gives it a silky yet firm texture. The shredded coconut adds just the right amount of chewiness, while condensed milk brings sweetness and richness without the need for extra sugar. Best of all, it only takes a few minutes of preparation before the refrigerator does the rest of the work.
Let’s dive into the full recipe, preparation method, serving suggestions, helpful tips, and frequently asked questions.
Why This No-Bake Coconut Pudding is a Must-Try
This dessert is more than just a pudding—it’s a creamy tropical experience. Here are a few reasons why you’ll want to try it:
- Effortless preparation: No oven, no complicated techniques, just simple mixing and chilling.
- Minimal ingredients: Everything is easy to find at any supermarket.
- Perfect texture: Smooth, creamy, and slightly firm with the right amount of bite from shredded coconut.
- Versatility: You can serve it plain, with toppings, or even use it as a base for layered desserts.
- Crowd-pleaser: Both kids and adults love it, making it a reliable go-to dessert.
Ingredients for No-Bake Coconut Pudding
To prepare this recipe, you’ll need the following:
- 17 fl oz (500 ml) of milk – Whole milk works best for creaminess.
- 7 oz (200 grams) of heavy cream – Adds a rich, velvety texture.
- 14 oz (395 grams) of condensed milk – Provides sweetness and body.
- 3.5 oz (100 grams) of shredded coconut – Fresh or desiccated, depending on preference.
- 6.8 fl oz (200 ml) of coconut milk – Enhances flavor with natural tropical notes.
- 2 packets of unflavored gelatin (0.42 oz / 12 grams total) – The key to setting the pudding.
- 12 tablespoons of warm water – Used to dissolve the gelatin.
Step-by-Step Preparation Method
Step 1: Blend the creamy base
Place the milk, heavy cream, condensed milk, and coconut milk into a blender. Blend for about 2 minutes until smooth and well combined. This forms the rich, creamy base of your pudding.
Step 2: Dissolve the gelatin
In a small bowl, dissolve the gelatin in warm water. Stir until it fully dissolves and becomes liquid with no lumps. This step ensures the pudding will set properly.
Step 3: Combine everything
Add the dissolved gelatin to the blender mixture. Blend for another minute to make sure it’s evenly distributed throughout the pudding mixture.
Step 4: Chill and set
Grease a pudding mold lightly with butter or spray oil. Pour the mixture into the mold and refrigerate for 2 to 3 hours, or until it is completely firm and chilled.
Step 5: Unmold and serve
Once set, remove the pudding from the refrigerator. Carefully unmold by loosening the edges with a knife or dipping the mold briefly in warm water.
Top with a drizzle of condensed milk and a sprinkle of shredded coconut before serving for extra flavor and a beautiful finish.
Serving Suggestions
This pudding is versatile and can be served in different ways depending on the occasion:
- As is: With just a topping of shredded coconut for a clean and classic presentation.
- With tropical fruits: Pair with fresh mango, pineapple, or passion fruit for a refreshing contrast.
- Layered dessert: Cut into cubes and use as a base layer in parfaits with fruit and whipped cream.
- Mini portions: Pour the mixture into individual dessert cups or ramekins for personal servings.
Expert Tips for the Perfect Coconut Pudding
- Chill long enough: Although 2 to 3 hours is the minimum, chilling overnight will make the pudding firmer and more flavorful.
- Use fresh coconut if possible: Freshly grated coconut gives a stronger aroma and better texture.
- Prevent lumps: Make sure gelatin is completely dissolved before adding it to the mixture.
- Flavor variations: Add a splash of vanilla extract or a few drops of almond essence for a unique twist.
- For extra creaminess: Replace part of the milk with evaporated milk for a richer taste.
- Vegan option: Replace dairy with coconut cream and use agar-agar instead of gelatin.
Why Gelatin is Important
Some people wonder if gelatin is necessary in this recipe. The answer is yes—gelatin is what transforms a liquid mixture into a pudding with the perfect sliceable texture. Without it, the dessert would remain liquid, similar to a smoothie. However, for those who prefer a vegetarian or vegan version, agar-agar can be used as a substitute, although the texture will be slightly different.
Storage and Shelf Life
This no-bake coconut pudding should be stored in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for 3 to 4 days. Freezing is not recommended, as it may alter the creamy texture once thawed.
Frequently Asked Questions
1. Can I make this coconut pudding without gelatin?
Yes, but you’ll need a substitute like agar-agar or cornstarch-based thickening methods. Keep in mind that the texture may not be as smooth and firm.
2. Can I reduce the sweetness of this pudding?
Absolutely. If you prefer a less sweet dessert, reduce the condensed milk slightly and replace it with more coconut milk or regular milk.
3. What type of coconut milk works best?
Full-fat coconut milk is recommended because it enhances creaminess. Light coconut milk can be used but may result in a thinner texture.
4. How long does it take to set?
The pudding usually sets within 2 to 3 hours in the refrigerator, but overnight chilling gives the best texture.
5. Can I add toppings other than coconut?
Yes! Try chocolate shavings, caramel drizzle, toasted almonds, or even fresh berries for variety.
6. Can this be made in advance for parties?
Yes, this dessert is perfect for making ahead. Prepare it the day before your event, and simply unmold and garnish before serving.
Final Thoughts
This no-bake coconut pudding with condensed milk and cream is proof that delicious desserts don’t need to be complicated. With minimal ingredients, easy preparation, and a creamy tropical flavor, it’s a recipe you’ll find yourself making again and again.
Whether you’re looking to impress guests with a fuss-free dessert or want to treat yourself to something sweet and comforting, this pudding is a reliable choice. Smooth, creamy, and perfectly coconutty—it’s a tropical delight in every bite.