This milk pudding is easy to make with only 5 simple, pantry-friendly ingredients. The best part? You can prepare it ahead of time and keep it chilled, so it’s ready whenever you’re craving a refreshing, indulgent treat.

Milk pudding is a creamy dessert made primarily from milk, sugar, and a thickening agent like cornstarch or gelatin. It is often cooked until it thickens and then chilled until set.

The texture is smooth and velvety, making it a popular choice for a light, comforting dessert.

Milk pudding is one of the Chinese desserts I love to make because it’s simple and satisfying. Here are a few tips from my experience that ensure success:

Stir thoroughly: Always mix the cornstarch or thickening agent into the milk mixture completely before cooking to avoid lumps.
Cornstarch Tip: Ensure the cornstarch is completely dissolved in the milk mixture before cooking to avoid lumps. Any undissolved starch may affect the texture of the pudding.
Cook over low heat: Use low heat and stir continuously to prevent burning and achieve a smooth, silky texture.
Allow enough chilling time: Make sure to refrigerate the pudding long enough for it to fully set. Rushing this step may result in a pudding that’s too soft to cut or serve properly.

Ingredients:

240g whole milk
100g heavy cream (or substitute with 100g whole milk)
40g cornstarch
40g sugar
100g shredded coconut (for lining, topping, and coating)

Instructions:

1. Prepare the Mold

Choose a square storage box or baking tray. Evenly spread a layer of shredded coconut at the bottom of the mold, about 2-3 mm thick. Set aside for later use.

2. Make the Cornstarch Milk Mixture

In a bowl, mix 40g of cornstarch with 80g of whole milk. Stir thoroughly with a whisk until the cornstarch completely dissolves, creating a smooth, lump-free mixture. Set aside.

3. Prepare the Milk Mixture

In a container, combine the remaining 160g of whole milk, 100g heavy cream (or additional 100g milk if not using cream), and 40g of sugar. Whisk the mixture until the sugar is fully dissolved.

4. Cook the Mixture

Place a pot over low heat and pour the milk mixture from the container into the pot. Continuously stir the milk mixture to prevent it from sticking to the bottom. As it heats up, small bubbles will start to form at the edges. This indicates the mixture is ready for the next step.

5. Add the Cornstarch Mixture

Slowly pour the cornstarch mixture into the warm milk mixture while stirring continuously. Be sure to give the cornstarch mixture a good stir before pouring it in to prevent any cornstarch from settling at the bottom.

Make sure to stir in one direction to keep the pudding smooth. Continue cooking over low heat, stirring constantly until the mixture thickens and becomes smooth. The mixture will form larger bubbles as it reaches the perfect consistency.

6. Pour and Set

Quickly pour the thickened pudding mixture into the coconut-lined mold. Use a spatula to smooth the surface evenly.

Sprinkle a second layer of shredded coconut on top, adjusting the amount to your liking. Ensure the top is evenly covered with coconut.

7. Chill and Set

Place the mold in the refrigerator and chill for at least 2 hours, allowing the pudding to fully set and solidify.

8. Cut and Serve

After 2 hours, remove the pudding from the fridge. Gently run a knife along the edges of the mold to loosen the pudding, then invert it onto a cutting board.

Cut the pudding into small squares, about 2-3 cm in size, depending on your preference.

Coat the sides of each square with additional shredded coconut for a beautiful finish and enhanced flavor. Serve chilled and enjoy!

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