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Made with basil-infused coconut milk and shredded coconut, this easy-to-make basil coconut pudding recipe is vegan, gluten-free, and dairy-free.
Why Make This Coconut Pudding Recipe?
If you haven’t made a sweet, basil-based recipe before, you might be reading this and wondering why I’m adding this classic Italian herb to coconut pudding, rather than a caprese salad, a batch of pizza rolls, or a big bowl of pasta. But trust me—although it sounds slightly unconventional, basil works really, really well in desserts!
At Le Cordon Bleu London we learned how to make a basil crème brûlée. Not only did the finished dish taste great, but it also sparked my interest in incorporating basil (and other herbs, like lavender) into my baking and pastry work.
This basil coconut pudding recipe combines creamy coconut milk with the sweet, slightly spicy taste of fresh basil, for a unique and easy-to-make dessert. It’s a healthier alternative to traditional baked goods and pastries, plus it’s vegan, gluten-free, and dairy-free, making this pudding a great option for guests with a variety of preferences. Whether you’re catering to dietary restrictions, looking for unique dessert recipes, or just need a way to use up all of that extra basil from the garden, this basil coconut pudding recipe will do the trick.
Basil Coconut Pudding Ingredients
To make this pudding recipe, begin by gathering the following ingredients:
- Coconut Milk – You’ll need both canned, full fat coconut milk and boxed coconut milk drink for this recipe.
- Basil – You’ll need 10-15 large leaves of fresh basil. Don’t worry about removing the stalks and stems—these will just add to the basil flavor!
- Granulated Sugar – For sweetness. Caster or superfine sugar also works nicely.
- Cornflour – Or cornstarch, depending on your location. In this recipe, cornflour/cornstarch replaces eggs as the thickener, making the finished dish suitable for vegans and those allergic to eggs.
- Sea Salt – Opt for fine (not coarse) sea salt. Table salt will also work.
- Vanilla Bean Paste – I prefer vanilla bean paste because it offers superior flavor (and gives the pudding pretty little flecks of vanilla!) but you can substitute a good-quality extract if you don’t have vanilla bean paste on hand. Scrapings from a whole vanilla pod will also work nicely.
- Shredded Coconut – For this recipe, you’ll want to choose an unsweetened shredded coconut, like Let’s Do Organic, Anthony’s, or Whole Foods 365. Do not use sweetened coconut.
How to Infuse Coconut Milk with Basil
The basil flavor in this pudding recipe comes from infusing fresh basil leaves into coconut milk. To do this, simply pour the milk into a small saucepan, stir in the leaves, and bring to a simmer. Turn off the heat and allow the leaves to steep for 30 minutes.
After steeping, pass the infused milk through a fine mesh sieve to remove the leaves. I use a bench scraper to compress the leaves, allowing me to extract as much of the infused liquid as possible.
Notes on Making This Basil Coconut Pudding
Do not substitute dried basil in this recipe. You absolutely need the fresh stuff. If you don’t have fresh basil on hand, wait until you can buy some before making this pudding.
Garnishing Coconut Milk Pudding
I love finding fun ways to garnish my desserts, and this pudding allows plenty of room for creativity. Some of my favorite toppings and garnishes include:
- Coconut Whipped Cream – I prefer to make my own, but you can also buy canned coconut whipping cream, as well as vegan Reddi-whip topping. (And if you’re not dairy-free or vegan, feel free to use regular whipped cream, too!)
- Fresh Berries – I think strawberries and basil are a particularly tasty combination, but blueberries, blackberries, raspberries, or redcurrant will all add a pop of color to this pudding recipe.
- Coconut – You can use extra unsweetened shredded coconut, or opt for toasted coconut or coconut chips.
- Nuts: Garnish with slivered almonds or chopped pistachios for a crunchy contrast.
- Fresh Basil Leaves: Add leaves of fresh basil for a vibrant green accent.
Other dairy-free and vegan pudding recipes you might enjoy:
Butternut Squash Pudding
Almond Milk Pudding
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Basil Coconut Pudding Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 100-gram portions 1x
Description
A vegan, dairy-free, and gluten-free coconut pudding recipe made with basil-infused coconut milk and shredded coconut.
Ingredients
400 milliliters canned coconut milk (1 can)
10–15 large fresh basil leaves with stems attached, plus more to garnish
100 – 150 milliliters unsweetened boxed coconut milk, for topping up
200 grams granulated sugar (1 cup)
35 grams cornflour/cornstarch (1/4 cup)
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste
14 grams unsweetened shredded coconut (2 tablespoons), plus more to garnish
Instructions
In a small saucepan, bring the canned coconut milk to a gentle simmer. Stir in the basil leaves and simmer for three minutes. Do not boil.
Remove from heat, cover, and allow the basil leaves to steep in the coconut milk for 30 minutes.
Pass the coconut milk through a fine mesh strainer to remove the basil leaves. Discard the leaves.
Re-weigh the infused milk. Top up with boxed coconut milk, plus more as needed to reach 475 milliliters. (This may vary slightly, depending on the type of strainer you’ve used, and how much liquid your basil absorbs.)
In a medium saucepan, combine the sugar, cornflour/cornstarch, and sea salt.
Whisk in the coconut milk, and continue whisking until the sugar and cornstarch dissolve.
Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling, whisking continually, until thickened, about 3 minutes. Pudding will continue to thicken as it cools.
Remove from heat. Stir in the vanilla extract, followed by the shredded coconut.
Allow pudding to cool for 5 minutes, then pour the cooked pudding into small serving bowls or ramekins.
Cover each portion with clingfilm/plastic wrap, allowing it to touch the pudding to prevent a “skin” from forming.
Transfer to the refrigerator and allow puddings to chill for at least two hours, or until ready to serve. Just prior to serving, garnish with coconut whipped cream, fresh basil leaves, or shredded coconut.
Equipment
Buy Now → - Prep Time: 30 minutes
- Infusion Time: 30 minutes
- Cook Time: 20 minutes
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: Desserts