Simple 3-Ingredient Coconut Pudding

If you’re looking for the world’s easiest coconut pudding recipe, you’ve landed on the right post. This one is loaded with texture, flavor, and creaminess. And it comes together in seconds! 

Pudding. . .or Pie Filling?

If you love a delicious coconut pie (like the one I posted a year ago) you can follow a more complex recipe. But if you’re in a hurry (and who among us isn’t?) you might want to opt for this recipe. 

I came up with this idea on the fly. I had a hankering for cream of coconut bars with a shortbread crust but I didn’t want to take the time to make the crust. So, I decided just to have the filling. 

Only, I was out of coconut pudding mix. 

What I did have on hand was a can of coconut milk, which has an amazing taste and texture. So, I reached for a small box of vanilla pudding mix (which I did happen to have on hand) and decided to combine those. 

What is Coconut Milk?

Coconut milk is a rich, creamy liquid extracted from the grated pulp of mature coconuts. It is widely used in cooking for its smooth texture and slightly sweet, nutty flavor, making it a key ingredient in both savory and sweet dishes. 

Some folks think that coconut milk is the same thing as cream of coconut, but that is not the case. Coconut milk is thinner and pours from the can, making it perfect for this recipe. 

If you’re dairy free you’ll love this option. It’s perfect—for this recipe and lots of others! 

3-Ingredient Coconut Pudding ingredients

You will find a full printable recipe card at the bottom of this post. In the meantime, here’s a quick peek at what you’ll need: 

• 1 can coconut milk
• 1 box instant vanilla pudding
• 1/2 cup shredded coconut (plus 2 tablespoons for sprinkling on top)

That’s it! Just three simple ingredients! 

How to make Coconut Pudding

Place vanilla pudding into a medium bowl. 

Add the full can of coconut milk. Whisk it together. 

You won’t end up with a super-smooth pudding because the coconut milk has a lot of texture. But you will end up with a delicious, flavorful pudding loaded with goodness! 

Now add in the half cup of shredded coconut

Stir well. 

Spoon into serving bowl and refrigerate before serving. 

If you like, you can sprinkle more coconut on top. You could even toast that coconut first, if you prefer. Me? I was in a hurry and opted not to. I did add a dollop of whipped cream on top because I happened to have some on hand. It added a lot of flavor! 

Serve and enjoy! 

Store leftovers in an airtight container in the refrigerator. This pudding will stay good for 2-3 days. I don’t recommend freezing it. 

You will love this rich, delicious pudding, I promise!

Variations on this Recipe

Use it as pie filling. You’ll need to double the recipe to make enough. Two packages of pudding, two cans of coconut milk, and a cup of coconut. Place in a pre-baked (or graham cracker) crust and chill. Top with whipped cream. 

Coconut Mousse: Make a single serving and stir in a cup and a half of whipped cream to end up with a mousse-like consistency. This is especially good in a graham cracker crust. Be sure to chill before serving. 

Other Coconut Desserts from Out of the Box Baking

If you like coconut you’ll love these sweet treats: 

• Easy Orange Coconut Cake
• Pina Colada Pie
• Traditional Coconut Cake
• Lemon Coconut Loaf with Pecans
• Easy Almond Joy Cookies

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

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