Cherry Coconut Pudding Cups

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Creamy coconut pudding + sweet-tart cherry sauce = summer in a cup.

Hey there!

These Cherry Coconut Pudding Cups are the kind of dessert that feels light and refreshing but still totally satisfying. The coconut pudding is silky and smooth, almost tropical, and the cherry topping brings that perfect sweet-tart punch. It’s one of those no-fuss recipes that feels special but only takes a little time and a few simple ingredients.

Whether you make them ahead for a dinner party or just treat yourself midweek, they’re a total win.

🥥 Servings & Time

Servings: 4 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: About 2 hours 30 minutes

❤️ Why I Love This Recipe

I came up with these pudding cups on a hot summer day when I wanted dessert — but nothing heavy. The creamy coconut base reminds me of rice pudding but smoother, and the cherry topping is homemade but super easy. I’ve made these for brunch, baby showers, and just for me on a lazy weekend.

So creamy and not too sweet
Naturally dairy-free
The cherry topping is fresh and tart
You can make everything ahead
Looks fancy, tastes comforting

🔬 Why This Recipe Works (Quick Science)

Cornstarch thickens the coconut milk into a smooth pudding
Full-fat coconut milk gives richness and creaminess
Simmering the cherry compote reduces liquid into a thick sauce
Toasting coconut enhances flavor and adds crunch on top

🧠 Meal Plan Ideas

Serve as a light dessert after spicy or grilled meals
Make mini versions for a party or potluck
Enjoy as a cool treat after lunch
Keep one in the fridge for a sweet, satisfying snack

⚠️ Common Mistakes to Avoid

Not stirring the pudding constantly – it can clump fast
Using low-fat coconut milk – it won’t thicken properly
Overcooking the cherry topping – it gets too jammy
Skipping the chill time – pudding needs time to set

🍽 What You’ll Need

For the coconut pudding:

1 can (13.5 oz) full-fat coconut milk
½ cup canned light coconut milk or regular milk
¼ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt

For the cherry topping:

1½ cups fresh cherries, pitted and halved
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch
2 tbsp water

Optional topping:

Toasted shredded coconut

🧰 Tools You’ll Need

Small saucepan
Whisk
Mixing spoon
Measuring cups and spoons
Four small jars or dessert cups
Small frying pan (for toasting coconut, optional)

🔁 Substitutions & Variations

Cherries: Use frozen cherries or swap for blueberries or raspberries
Coconut milk: Use all full-fat for richer texture
Sugar: Try maple syrup or honey instead (adjust amounts)
Top it with: Crushed graham crackers, chopped nuts, or granola

⏳ Make-Ahead Tips

Make pudding and cherry topping a day in advance
Store separately or layer in jars and chill
Toast coconut just before serving for best crunch

👣 Step-by-Step Instructions

Step 1: Whisk pudding ingredients

In a saucepan, whisk together full-fat coconut milk, light coconut milk, sugar, cornstarch, salt, and vanilla extract until smooth.

oconut milk (both full-fat and light) being whisked with sugar, cornstarch, vanilla extract, and a pinch of salt in a small saucepan

Step 2: Cook pudding

Heat the mixture over medium, whisking constantly, until it thickens and bubbles, about 7–8 minutes. Remove from heat.

thickened coconut pudding bubbling gently in the saucepan, smooth and creamy texture, whisk resting in pan

Step 3: Pour pudding into cups

Divide the hot pudding evenly into four jars or cups. Let cool slightly, then chill for 2 hours.

thick, smooth coconut pudding being spooned into small glass jars, surface settling smoothly, ready to chill, on white marble counters with hints of gold

Step 4: Make cherry topping

In a small saucepan, combine cherries, sugar, lemon juice, and water. Simmer over medium heat for 4–5 minutes. Stir in cornstarch and simmer until thickened. Cool completely.

resh cherries simmering with sugar, lemon juice, and cornstarch in a small saucepan, glossy and thickened, deep red color developing

Step 5: Toast the coconut (optional)

In a dry skillet over low heat, toast shredded coconut until golden, stirring often. Let cool.

shredded coconut toasting in a dry skillet, turning golden brown, lightly crisped, on a modern stainless steel gas stove

Step 6: Assemble and serve

Spoon cherry topping over each chilled pudding cup and sprinkle with toasted coconut. Serve cold.

assembled cherry coconut pudding cups in clear jars, creamy white pudding topped with glossy cherry compote and golden toasted coconut, served on white marble counter

🧊 Leftovers & Storage Tips

Store covered in the fridge for up to 4 days
Don’t freeze (pudding texture will change)
Keep toppings separate until just before serving if storing for later

🔢 Exact Macros (Per cup, based on 4 servings)

Calories: 230
Protein: 2g
Fat: 14g
Carbs: 25g
Fiber: 2g
Sugar: 15g

🍽 What to Serve With

Shortbread cookies or biscotti
Iced coffee or a coconut milk latte
A few extra fresh cherries on the side
Sprig of mint or lemon zest for garnish

❓ FAQ

Can I use frozen cherries?
Yep! Just thaw and drain first so your sauce isn’t too watery.

Can I make it sweeter?
Absolutely — just add 1–2 extra tablespoons of sugar to either the pudding or cherries.

Is it vegan?
Yes, this recipe is fully plant-based!

Can I make this in one big dish instead of cups?
You bet. Just use a shallow dish or bowl and scoop to serve.

Light, Creamy, and So Refreshing 🍒🥥

These Cherry Coconut Pudding Cups are the kind of chilled dessert you’ll want on repeat all summer. They’re smooth, fruity, and just the right amount of sweet. Give them a try and tell me what you think — or show off your version with a fun topping twist! 💬✨