Ahh I love how equally obsessed you are with the coconut pudding I shared yesterday!! It’s such a good base recipe on its own and it pairs so well with pretty much any toppings ☺️
So many of you asked for the recipe yesterday, so here it is:
- 2 cans full-fat coconut milk
- ¼ cup maple syrup
- 3 tbsp arrowroot (or 2½ tbsp cornstarch)*
- 2 tsp vanilla
- pinch of sea salt
- strawberries and coconut flakes for topping
*Arrowroot gives it a silky finish, tapioca gives a slightly more jelly-like texture. Both work!
1. In a saucepan, whisk the arrowroot with ¼ cup of coconut milk until smooth.
2. Add the rest of the ingredients and whisk to combine.
3. Cook over medium-low heat, stirring constantly, until thickened (about 5–6 minutes)
4. Remove from heat, let cool slightly.
5. To assemble the parfait, layer the pudding with fresh strawberries and top with coconut flakes.
Tag me if you make it!!! Always love to see what you’re making 🥰
Making this coconut pudding parfait has become one of my favorite go-to desserts, especially because it’s both dairy-free and naturally sweetened. One thing I’ve discovered from experimenting is how the choice between arrowroot, cornstarch, or even tapioca affects the pudding’s texture. Arrowroot gives the pudding a wonderfully smooth and silky finish, which feels luxurious and light, while tapioca creates a more jelly-like texture that holds its shape well. When I prepare this dessert, I always buy full-fat coconut milk as it adds richness and creaminess that lighter versions just can’t match. The maple syrup not only sweetens but also adds a subtle depth of flavor that complements the coconut beautifully. Adding a pinch of sea salt is a small trick I use to enhance all the flavors without making the dish taste salty. For the toppings, fresh strawberries and coconut flakes are my favorites. The strawberries provide a fresh, slightly tart contrast to the creamy pudding, while the toasted coconut flakes add a nice crunch and an extra layer of coconut flavor. Sometimes I like to experiment by adding other toppings such as toasted nuts, chia seeds, or even a drizzle of passion fruit pulp for a tropical twist. I also recommend layering the pudding and toppings in clear glasses or jars if you want to impress guests visually. It’s a great make-ahead dessert because you can prepare the pudding in advance and assemble it when ready to serve. This recipe is naturally gluten-free, dairy-free, and vegan-friendly, making it accessible for most dietary needs. It’s perfect if you want a healthy yet indulgent treat that you won’t feel guilty about. Plus, the ingredients are simple and pantry-friendly, so it’s easy to whip up anytime cravings hit. If you try this coconut pudding parfait, I’d love to hear how you customized it. Have you tried other fruit toppings or maybe a sprinkle of cinnamon? Sharing your tweaks can inspire others to get creative with this versatile dessert!



























































