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Caribbean coconut pudding

Caribbean coconut pudding

This is my mother-in-law’s Caribbean coconut pudding family recipe! I must say it is very sweet, but it is an absolute delight. When I make this pudding, I use small individual custard cups or small bowls.

Caribbean coconut pudding

10 February 2022
: 10
: 15 min
: 30 min
: 5 hr
: Easy

The pudding needs to be stored in the refrigerator for 4 to 12 hours before serving.


  • 4 eggs
  • 1 can of sweet, condensed milk (400 g)
  • 1 tbsp vanilla extract
  • 1 can of light coconut milk (400 g)
  • Zest of one lime
  • 50 g sugar or liquid caramel
  • 1 can of condensed milk (400 g)
  • 1 cake tin
  • 1 large baking dish (larger than the cake tin)
  • Step 1 Prepare the golden caramel by heating the 50 g sugar in a thick bottom pan on high heat.
  • Step 2 Pour the liquid caramel in a nice cake tin. Be careful it’s very hot. The caramel will rapidly harden at the bottom of the mould. That is normal.
  • Step 3 Preheat the oven to 180° (th 6). Mix the eggs with the milks and add the lime zests and the vanilla extract.
  • Step 4 Now, gently pour the preparation in the cake tin and place it in the larger baking dish. Fill it with hot water as the baking requires double-boiling, and place in the oven. You‘ll know when the pudding is done when the knife blade you insert through the pudding comes out clean. Have a first check after 30 minutes. If it still looks a bit creamy, bake for another 5 to 10 minutes.
  • Step 5 Let it cool down and place in the refrigerator at least 4 hours before unmolding in a proper dish to serve.

Good to know!

You can even serve your pudding in the cake tin if it is elegant enough for your table setting. Otherwise, it is quite easy to unmold if you do it gently! 

For an exotic change here is another delicious option: swap the coconut milk can for a can of lychee fruits. Mix the fruits and its syrup with the rest of the preparation. Apart from this modification, the rest of the recipe remains unchanged.

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