Coconut Pudding Cheesecake

Photo Credit: Serena Bakes

If you like coconut desserts, then this Coconut Pudding Cheesecake recipe is the one for you. The filling is delicious with coconut pudding that is made from scratch, and then cream cheese is added to give that perfect cheesecake texture that goes on top of a buttery Graham cracker crust. It is optional if you want to serve it with whipped cream on top, but one can never go wrong with whipped cream over cheesecake. There is something so satisfying about making a homemade pudding from scratch because nothing can beat the original flavors that are whipped in your kitchen. You’ll begin to smell how deliciously coconutty and fresh this pudding will start to smell all in under fifteen minutes. Making homemade pudding will not only taste better but a healthier option compared to instant pudding mix that has artificial flavors and not to mention preservatives. Coconut flakes nutrition plays a vital role in promoting lauric acid to the body, which is known for its antiviral, antibacterial and antifungal properties. Apart from the several health benefits that come from unsweetened coconut flakes nutrition, it is also low in carbs.

Since this recipe does add sugar to the coconut pudding, you will need unsweetened coconut flakes as the sweetened coconut flakes can make the pudding overtly sweet. If you are bored of Graham cracker crust, you can always substitute it with other options such as, Walker's shortbread, ‘Digestive’ or ‘Rich Tea biscuits’, ladyfingers, Milk Arrowroots, Oreo crackers, Vanilla wafers, soda crackers, etc. are also good options and will not change the taste in this recipe. Quick no bake desserts are a wonderful option when you don’t have the time to bake or have a special event planned at the last minute. Cheesecake also gains flavor as it ages in the fridge, so it is a good idea to make this dessert ahead of time.

To make your pudding thick add a tablespoon of cornstarch or all-purpose flour and let it cook long enough on the stove until it thickens. There is a high chance of pudding to get burnt way too fast, therefore, maintaining a low to medium setting on the stove is preferable. There are two ways of adding cream cheese to the pudding. One is to cook the pudding and cool it in the fridge and the second way is to add the cream cheese straight away after the pudding is cooked. But there is a high chance of the pudding forming whey like a skin on top when it’s hot. To prevent this, you can cover the top of the pudding with a plastic wrap and let it cool in the fridge. Once cooled, you can add the cream cheese to this mixture to help it blend better. This two-step method will help you blend the rest of the ingredients better. Once the pudding has cooled it is better to add the If you prefer vegan alternatives, the best option is to stick to coconut cream instead of almond or soy milk because that might change the taste and texture of this recipe and the pudding may not thicken up.

Thank you to Serena at the Serena Bakes food blog for sharing with us this easy recipe for Coconut Pudding Cheesecake. Do visit Serena’s blog for more simple dessert recipes or Quick no bake desserts. You might want to add this coconut cheesecake recipe to your list of best coconut desserts. Simple dessert recipes such as this one are meant to be cherished amongst all the dessert lovers. Enjoy a slice of this dreamy, creamy coconut cheesecake today!

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