Golden Turmeric Coconut Pudding
A silky, sunshine-gold coconut pudding gently warmed with turmeric and ginger — soothing, anti-inflammatory, and lightly sweet with honey. A dessert that feels like a remedy.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
- Makes enough for 4
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) milk of choice
- 2 tbsp cornstarch
- 3 tbsp raw honey (off heat)
- 1 tsp turmeric, 1/2 tsp ginger, pinch black pepper, pinch cinnamon
- 1 tsp vanilla
How to make it
Whisk cornstarch into the cold milk to a slurry.
Warm the coconut milk with turmeric, ginger, pepper and cinnamon until steaming.
Whisk in the slurry; cook on low, stirring, 2–3 minutes until thickened.
Off the heat, stir in honey and vanilla.
Pour into 4 cups; chill 3 hours until set. Top with toasted coconut.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Golden Turmeric Coconut Pudding
A silky, sunshine-gold coconut pudding gently warmed with turmeric and ginger — soothing, anti-inflammatory, and lightly sweet with honey. A dessert that feels like a remedy.
Ingredients
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) milk of choice
- 2 tbsp cornstarch
- 3 tbsp raw honey (off heat)
- 1 tsp turmeric, 1/2 tsp ginger, pinch black pepper, pinch cinnamon
- 1 tsp vanilla
Instructions
- Whisk cornstarch into the cold milk to a slurry.
- Warm the coconut milk with turmeric, ginger, pepper and cinnamon until steaming.
- Whisk in the slurry; cook on low, stirring, 2–3 minutes until thickened.
- Off the heat, stir in honey and vanilla.
- Pour into 4 cups; chill 3 hours until set. Top with toasted coconut.
