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Coconut Rose Milk Pudding Dream

A silky, creamy coconut and rose-flavored pudding topped with pistachios, coconut flakes, and fragrant rose petals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Custards & Puddings
Cuisine: Middle Eastern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups coconut milk full-fat preferred
  • 2 cups whole milk
  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • 3 tablespoons rose syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Garnish
  • 2 tablespoons dried rose petals
  • 3 tablespoons chopped pistachios
  • 2 tablespoons toasted coconut flakes

Equipment

  • saucepan
  • whisk
  • mixing bowl

Method
 

  1. Whisk cornstarch with half a cup of milk until smooth.
  2. Heat remaining milk, coconut milk, sugar, and salt until warm.
  3. Whisk in cornstarch slurry and cook until thickened.
  4. Remove from heat and stir in rose syrup and vanilla.
  5. Pour into serving dishes and cool.
  6. Refrigerate for at least 4 hours.
  7. Garnish and serve chilled.

Notes

For the smoothest texture, strain the pudding before chilling.