“Believe in the journey of your own spirituality; faith knows no predefined path.”

Coconut Pudding



  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 4 cups full-fat coconut milk, from about 2 (14-ounce) cans
  • Coconut flakes, toasted, for garnish
  • Ground cinnamon, for garnish


In a saucepan, mix together the cornstarch, sugar, and salt.

Whisk in the coconut milk and simmer over medium-low heat, stirring constantly until the mixture thickens and is thoroughly cooked through, about 6 to 7 minutes.

Remove the saucepan from the heat and pour the pudding into individual dessert cups or ramekins.

Allow the pudding to cool off a bit before placing it in the refrigerator for at least 1 hour.

Garnish with ground cinnamon and/or toasted coconut flakes before serving.

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