The 4-Ingredient Dessert My Son Loves to Make (and Eat)

It's a take on a Taiwanese classic.

By
Shayma Saadat
shayma-saadat
Shayma Saadat

Shayma Owaise Saadat is a cook, recipe developer, and food photographer, and stylist. She's written for Bon Appetit, BBC, Food52, Globe and Mail, New York Times, Toronto Star, Wine Enthusiast, Simply Recipes, and more.

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Published September 25, 2025
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Small cubes of coconut milk pudding served on a plate, topped with shredded coconut

Simply Recipes / Alexandra Shytsman

Why Make This

  • Coconut Milk Pudding uses just four simple ingredients and is simple enough that kids can help make it.
  • Coconut milk plus shredded coconut create a creamy, tropical flavor. 
  • The dessert is perfect for prepping ahead—chill for a couple of hours, cut into cubes, and serve chilled.

My son Evren and I used to cook together every Wednesday, but now it happens less often—soccer, school, life. So when he begs me to make a viral recipe, usually something sugary or deep-fried, I still say yes. It’s not really about the recipe; it’s about finding a way to spend time together and encouraging him to feel comfortable in the kitchen.

So, when Evren came to me with a viral recipe for a 4-ingredient milk pudding, I expected the usual. But the ingredients were simple: milk, sugar, cornstarch, and shredded coconut. No frying. Not too much sugar.

I looked up the original video and saw that Tiffy, the creator behind it, was sharing it as her Taiwanese grandmother’s recipe. My son knows I love a good grandma recipe, so we decided to make our own version.

Coconut milk pudding squares being dipped into shredded coconut in an orange bowl, with prepared and uncoated squares visible

Simply Recipes / Alexandra Shytsman

Making the Recipe Our Own

The original recipe calls for cow’s milk, but we decided to make our version with full-fat coconut milk instead. It seemed like a perfect pairing with the shredded coconut coating that’s added at the end. Because of this, I increased the cornstarch slightly, since coconut milk has less protein and sets a bit softer than regular dairy milk.

Other than that, we didn’t make too many changes or add anything fancy, though you could definitely add vanilla extract, ground cinnamon, or cardamom for more layers of flavor. After cooking it on the stovetop—it thickened in less than 5 minutes!—we poured it into a parchment-lined dish and waited. That was the hardest part, because it smelled divine!

After popping it into the fridge for a couple of hours to set, we lifted it out using the parchment and cut the pudding into squares. We rolled the squidgy cubes in coconut, which was really fun for my son. At the end, we had a chilled, sweet dessert that gave us exactly what we needed: a reason to cook together again.

Tips for Making My 4-Ingredient Coconut Milk Pudding

  • Use full-fat canned coconut milk, not the kind that comes in a carton. I like the Native Forest brand.
  • During cooking, whisk the mixture constantly to prevent lumps from forming.
  • Keep the heat low—coconut milk can break if it boils.
  • Make sure to chill the pudding long enough to be able to cut it into cubes—at least 2 hours in the fridge.
Coconut milk-based dessert squares coated with shredded coconut, arranged on a plate

Simply Recipes / Alexandra Shytsman

More Low Ingredient Desserts

Coconut Milk Pudding

Prep Time 5 mins
Cook Time 5 mins
Cooling 2 hrs
Total Time 2 hrs 10 mins
Servings 20 to 25 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 (13.5-ounce) can full-fat coconut milk

  • 3 tablespoons granulated sugar

  • 1/3 cup cornstarch

  • 1 cup shredded coconut

Method

  1. Line a container with parchment paper:

    Line an approximately 8x5-inch rectangular container with parchment paper (a small baking dish or loaf pan works well).

  2. Heat the coconut and sugar, and whisk the cornstarch mixture:

    In a saucepan, combine half of the coconut milk and the sugar. Add the cornstarch to the remaining coconut milk in the can and whisk it together until smooth. Warm the coconut milk and sugar mixture in the saucepan over low heat, stirring to dissolve the sugar. It should be hot, but not bubbling.

  3. Add cornstarch to the coconut milk, and heat:

    Slowly pour in the cornstarch-coconut milk mixture while whisking constantly (this is important to prevent lumps). Continue to whisk over low heat until the mixture is thick and pasty, 3 to 4 minutes. It should hold its shape when you drag a spatula through it. 

  4. Pour the pudding, then let it cool and chill:

    Pour the mixture into the parchment-lined container and let it cool to room temperature. Transfer to the fridge and chill until fully set, at least 2 hours. Use the parchment sling to transfer the pudding to a cutting board and cut into bite-sized cubes. You can store the plain pudding cubes in an airtight container in the refrigerator for up to 3 days.

  5. Serve:

    Roll in the shredded coconut just before serving (otherwise the coated cubes will get soggy in the fridge) and enjoy cold.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
58 Calories
4g Fat
5g Carbs
0g Protein
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Nutrition Facts
Servings: 20 to 25
Amount per serving
Calories 58
% Daily Value*
Total Fat 4g 5%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 0g
Vitamin C 0mg 1%
Calcium 3mg 0%
Iron 1mg 3%
Potassium 46mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.