Cocada Pudding

Cocada PuddingFor people who have had a certain TV Mexican Dinner (don’t judge) you are aware of a really great tasting cocada pudding.  Barb and I enjoyed eating the cocada pudding so much that we found a recipe and immediately made a major revision.  The original recipe called for water and milk, ours uses coconut milk.  Very tasty.

Difficulty: Easy

Time: 15 to 30 minutes apx.


  • 2 quart Sauce Pan
  • Stove Top
  • Measuring Spoons



  • 2 cans of coconut milk (our cans were 13.33 oz)
  • 3/4 cup sugar
  • 1 3″ cinnamon stick, broken into two or three smaller pieces
  • 1/4 cup shredded coconut
  • 1/2 tsp vanilla


  • 4 tbsp cornstarch + 1/2 tsp salt


  1. Into the sauce pan, over LOW heat, add 3/4 cup coconut milk, sugar, and cinnamon pieces.  Stir and simmer for 10 minutes.
  2. Remove the cinnamon sticks.
  3. Add shredded coconut to pan, continue stirring and simmering for an additional 5 minutes.
  4. Add in remaining coconut milk, raise heat to MEDIUM LOW, continue stirring.
  5. Add in cornstarch and salt mixture, slowly, make sure that cornstarch is incorporated, do not dump entire 4 tablespoons of cornstarch in at one time.  Continue to stir.
  6. Bring to a boil. Boil for 1 minute.  The cocada should be very thick, viscous, at this stage.
  7. Remove from heat, stir in vanilla.
  8. Taste. Smile.
  9. Serve warm or chill in refrigerator and serve cold.
  10. Top with toasted coconut.

Some notes

The shredded coconut could be increased to 1/2 cup.

The 3/4 cup sugar could be increased to 1 cup if you do not find the cocado pudding sweet enough.

The cinnamon sticks could remain in the sauce pan for step 3 and remove after the 5 additional minutes of simmering.