Spiced Coconut Pudding
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Spiced Coconut Pudding Recipe
Updated May 2026
Chef’s Tips:
* This recipe makes a mildly spiced pudding. If you enjoy strong flavours, double the amounts of the spices.
* Silicone molds work great for this dessert, no need for greasing and they release easily. If you prefer, simply pour the mixture onto pretty serving glasses.
* This pudding would be great as part of a trifle, between layers of pound cake, whipped cream, and fruit.
* Note: Chill time is 3 hours.
Ingredients
- ¾ cup water
- 2 Farm Boy™ Cinnamon Sticks
- 5 Farm Boy™ Whole Cloves
- 2 Farm Boy™ Star Anise
- 2 cans Farm Boy™ Organic Coconut Milk
- ½ cup Farm Boy™ Cornstarch
- 1/3-½ cup granulated sugar to taste
- ¼ tsp salt
- 1 tsp vanilla extract
- Farm Boy™ Organic Ground Cinnamon for garnish
- fresh mango, kiwi, or berries for garnish
Directions
- In a small saucepan, place water, Farm Boy™ Cinnamon Sticks, Farm Boy™ Whole Cloves, and Farm Boy™ Star Anise and bring to a boil. Simmer, covered, over medium-low heat for 15 minutes, or until liquid takes on a brown colour and is very aromatic. This can be done ahead of time.
- In a medium saucepan, whisk together Farm Boy™ Organic Coconut Milk and Farm Boy™ Cornstarch. Make sure there are no lumps.
- Add sugar, salt, vanilla extract, and spice infusion and whisk until completely smooth.
- Cook over medium heat, whisking constantly until mixture boils, then cook for at least 2 minutes. Mixture will be thick enough to coat the back of a spoon, about 7-9 minutes.
- Pour the mixture into prepared molds or glasses. Place plastic film directly on the surface to prevent a skin forming and let cool at room temperature before placing in the fridge. Refrigerate at least 2 hours.
- Garnish with mango and kiwi and a dusting of Farm Boy™ Organic Ground Cinnamon.