Here’s my take on a vanilla/coconut pudding, with some variations. I’ve upped the corn starch compared to pudding made with cow milk. I’ve found the recipe to be flexible and forgiving as far as the liquids go.

Whisk together in a heavy-bottomed pan:

  • ½ cup sugar
  • ½ cup cornstarch
  • ¼ tsp salt

Gradually stir in, making a smooth, runny paste:

  • ½ cup water

Whisk in:

  • 3 ½ cup water mixed with coconut milk – about half of each

Stir constantly over medium heat until it starts to simmer. Remove from heat and slowly stir 1 cup of the liquid into

  • 2 large eggs, well beaten
  • 2 Tbs oil (safflower or whatever you like)

Stir this slowly back into the corn starch mixture. Attend to this ‘slowly’ and the one above to avoid curdling the egg and having bits of scrambled egg floating in your pudding. Bring to a boil and continue stirring for one more minute. Remove from heat. Stir in:

  • 1 tsp vanilla

Let cool to room temperature, or refrigerate for at least 2 hours.


  • Use rice milk, almond milk, or your favorite white drink in place of the water
  • Replace the coconut milk with cooked, pureed squash (butternut, hubbard, what have you) for a delightfully butterscotch-y pudding
  • Replace the coconut milk with pureed fruit
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