Coconut milk oat pudding is a melt-in-mouth, delicious, and aromatic dessert prepared using just 5 ingredients in 30 minutes.
Oat pudding tastes the best when served chilled, but you can also serve warm at room temperature.
Are you looking for a healthy dessert to serve for your next party? Then check out this recipe. When consumed in moderation, this oat pudding dessert is also diabetic-friendly and beneficial for weight loss, thyroid, and PCOS.
Coconut oat pudding is very similar to ragi manni or finger millet custard. After making ragi manni at home, it had become everyone's favorite. My husband was especially addicted to ragi manni and wanted to try other variations. That is how we ended up making this oat pudding recipe.
This pudding recipe is eggless, gluten-free, vegetarian, and can be easily made dairy-free and vegan.
I have extracted fresh coconut milk and oat milk at home to make this pudding. To make coconut milk at home, you can follow my video here.
I have used jaggery in this recipe. You can easily substitute jaggery with sugar, brown sugar, or even molasses.
I have added a pinch of cardamom powder and ghee (brown butter) for flavoring. You can add vegan butter or skip ghee entirely if you want to make it vegan.
Ingredients for coconut milk oat pudding
To make Oat Milk (yields 1.5 cups)
⅔ cup Rolled Oats
2 cups Water (for soaking oats)
1 ½ cups Ice cold water
To make Oat Coconut Milk Pudding
¾ cup Jaggery
1 ½ cups Coconut milk
1 ½ cups Oat milk
1 tablespoon Ghee or brown butter
½ teaspoon Cardamom powder
How to make coconut milk oat pudding?
How to make non-slimy oat milk at home?
In a bowl, add oats and 2 cups of water and keep this aside for 15 minutes.
Meanwhile, keep the blender in the freezer for 15 minutes.
After 15 minutes, drain the water from oats. Now add the oats to the cold blender along with ice-cold water and blend.
Strain it to extract the oat milk. Discard the grits. You can check the making of oat milk at home here.
To make Coconut Oat Milk pudding.
In a nonstick pan on medium heat, add jaggery, coconut milk, oats milk, ghee, and stir continuously to avoid it from burning at the bottom.
Once it boils and starts thickening (in about 5 to 10 mins), reduce the flame to medium-low, add cardamom powder and keep stirring for another 10 to 20 minutes.
If you are serving as a pudding in individual cups, 20 to 25 minutes of total cooking time is sufficient. But if you want to have a jelly-like texture, then cook for 5 more minutes. (Note - the amount of time may vary based on the intensity of the flame and the thickness of the pan used. To check the consistency at which I stopped, watch the video here)
Transfer to serving bowls or a greased tray (to serve as jelly-like bars). Let it cool down to room temperature. Then transfer it to the refrigerator until you are ready to serve. You can garnish it with roasted fruits and nuts for more flavor.
Tips:
- I have used homemade coconut milk and oat milk. You can even use store-bought ones for the recipe.
- We prefer jaggery mainly for its flavor. If it is not available, you can use brown sugar or molasses.
How to serve coconut milk oat pudding?
You can serve it as a dessert, mid-day snack, or even breakfast. I love to pour it in individual serving glasses like the one shown in the picture, chill it in the refrigerator and eat as and when required or have a sweet craving. This can be kept in the refrigerator for 4 to 5 days.
Video recipe for coconut milk oat pudding
Detailed recipe for coconut milk oat pudding
COCONUT MILK OAT PUDDING | HOW TO MAKE PUDDING WITH OATS & COCONUT MILK
Ingredients
To make Oat Milk (yields 1.5 cups)
- ⅔ cup Rolled Oats
- 2 cups Water (for soaking oats)
- 1 ½ cups Ice cold water
To make Oat Coocnut Milk Pudding
- ¾ cup Jaggery
- 1 ½ cups Coconut milk
- 1 ½ cups Oat milk
- 1 tablespoon Ghee or briown butter
- ½ teaspoon Cardamom powder
Instructions
How to make non-slimy oat milk at home?
- In a bowl, add oats and 2 cups of water and keep this aside for 15 minutes.
- Meanwhile, keep the blender in the freezer for 15 minutes.
- After 15 minutes, drain the water from oats. Now add the oats to the cold blender along with ice-cold water and blend.
- Strain it to extract the oat milk. Discard the grits. You can check the making of oat milk at home here.
To make Coconut Oat Milk pudding
- In a nonstick pan on medium heat, add jaggery, coconut milk, oats milk, ghee, and stir continuously to avoid it from burning at the bottom.
- Once it boils and starts thickening (in about 5 to 10 mins), reduce the flame to medium-low, add cardamom powder and keep stirring for another 10 to 20 minutes.
- If you are serving as a pudding in individual cups, 20 to 25 minutes of total cooking time is sufficient. But if you want to have a jelly-like texture, then cook for 5 more minutes. (Note – the amount of time may vary based on the intensity of the flame and the thickness of the pan used. To check the consistency at which I stopped, watch the video here)
- Transfer to serving bowls or a greased tray (to serve as jelly-like bars). Let it cool down to room temperature. Then transfer it to the refrigerator until you are ready to serve. You can garnish it with roasted fruits and nuts for more flavor.
Notes
- I have used homemade coconut milk and oat milk. You can even use store-bought ones for the recipe.
- We prefer jaggery mainly for its flavor. If it is not available, you can use brown sugar or molasses.
***Click below to save it on Pinterest***
Leave a Reply