I had a coconut lime mojito recently and thought, this would make a great pudding. And it did make a great pudding.Jump to Recipe
Mmm…tropical, coconut desserts…
I love a good pudding. So creamy and cold, good with fruit, good by itself, easy to make. What a wonderful dessert! I topped my pudding with some fresh pineapple, but I think it would also be tasty with strawberries.
The base of this pudding is canned coconut milk, one of my true loves in life. You will also need ¼ cup of other milk – you can use more canned coconut milk if you have it, but to avoid needing to open another can, I used soy milk. You can also use another non dairy milk. It is a very small quantity so the milk type should not matter. I have tried it with soy, coconut, and cashew.
Making the Coconut Mojito Pudding
Begin by heating the can of coconut milk, the extra ¼ cup of non dairy milk, ¼ fresh mint leaves, and the sugar in a saucepan over medium heat, whisking until the sugar is fully combined. The milk should be hot to the touch, but never bubbling. Remove the mint leaves once the sugar is fully dissolved – I used a fork to fish mine out of there.
Using a ladle or measuring cup, remove about ½ cup from the pan and add this to a small bowl. Add 4 tbs of cornstarch to the bowl, and whisk until the cornstarch is fully incorporated. It will become thicker and glossy. Return the cornstarch slurry back to the pan and continue whisking for a few minutes. The pudding becomes shiny and thick but will thicken more in the fridge, so you don’t need to whisk forever. It should take just a few minutes. Once it becomes shiny and thick remove from heat and transfer into a heat proof bowl.
Fold in 1 tsp vanilla extract, the zest from two lemons and one lime, and a pinch of salt.
Cover the pudding and let it set in the fridge overnight, or until completely cool.
Optionally top with fresh fruit and extra lime zest. I wouldn’t say no to coconut whip either.
Coconut Mojito Pudding
- 1 can coconut milk
- ¼ cup soy milk or other non dairy milk
- ½ cup sugar
- ¼ cup fresh mint leaves
- 4 tbs corn starch or tapioca starch
- ½ tsp vanilla extract
- zest from two lemons
- zest from one lime
- 1 pinch kosher salt
- Heat coconut milk, soy milk, mint leaves, and sugar over medium low heat in a saucepan. Whisk until the sugar is fully combined. Make sure your milks don’t boil.
- Remove the mint leaves using tongs or a fork.
- Remove about ½ cup of the coconut milk and pour into a medium bowl. Add 4 tbs of corn starch and whisk until fully combined.
- Add the corn starch slurry back to the pudding. Continue whisking until the slurry is mixed into the coconut milk, and turns shiny. The custard should thicken, but will thicken more in the fridge. Take the custard off the heat and transfer into a bowl.
- Fold in the vanilla, pinch of salt, and the citrus zest.
- Place it in the fridge overnight, or until fully cooled.
- Optionally top with fresh fruit, extra zest, or coconut whip.