Peach Vanilla Milk Pudding with Coconut Topping

If you’re in the mood for a refreshing and light dessert that beautifully blends creamy vanilla pudding with juicy peaches and a hint of coconut, this Peach Vanilla Milk Pudding with Coconut Topping is sure to delight. This no-bake dessert combines milk, condensed milk, and vanilla to create a silky-smooth base, topped with a luscious peach glaze and finished with coconut flakes for texture and tropical flair. It’s easy to prepare, visually stunning, and perfect for making ahead of time. Whether you serve it at a family gathering or enjoy it chilled on a summer afternoon, this dessert is a guaranteed hit.

Cooking Time

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Chilling Time: 2–4 hours

• Total Time: 2 hours 40 minutes

• Servings: 6

Ingredients

For the Vanilla Milk Pudding:

• 1 liter whole milk

• 250 g condensed milk

• 150 g cornstarch

• 100 ml milk (to dissolve the cornstarch)

• 5 g vanilla sugar

• 20 g butter

For the Peach Glaze:

• 2 peaches, peeled and chopped

• 30 g sugar

• 20 g cornstarch

• 50 ml water (plus more if needed)

For Garnish:

• Coconut flakes (to taste)

Step-by-Step Cooking Directions

1. Prepare the Vanilla Pudding Base

• In a large saucepan, combine 1 liter of milk and 250 g of condensed milk. Stir well over medium heat.

• In a separate bowl, dissolve 150 g of cornstarch in about 100 ml of milk until fully smooth and lump-free.

• When the milk mixture is warm, add the cornstarch slurry and stir continuously to prevent clumping.

• Add 5 g of vanilla sugar.

• Simmer the mixture, stirring constantly, until it thickens into a creamy pudding-like texture.

• Once thickened, remove from heat and stir in 20 g of butter for extra silkiness.

• Pour the mixture into serving cups, glasses, or a large dish. Smooth the top and let it cool slightly before refrigerating.

2. Make the Peach Glaze

• In a small saucepan, add the chopped peaches and 30 g of sugar.

• Mix 20 g of cornstarch with 50 ml of water and pour into the saucepan.

• Cook over medium heat until the peaches soften and the glaze thickens. Add a splash of water if needed.

• Let the glaze cool slightly before spooning it over the chilled vanilla pudding layer.

• Spread evenly on top and return the dessert to the fridge.

3. Chill and Serve

• Chill the layered pudding in the refrigerator for at least 3 hours, or place in the freezer for 1–2 hours for faster results.

• Before serving, sprinkle the top with coconut flakes for extra flavor and presentation.

Nutritional Information (Per Serving)

• Calories: 290 kcal

• Carbohydrates: 45 g

• Protein: 6 g

• Fat: 9 g

• Fiber: 1 g

• Sugar: 28 g

• Sodium: 70 mg

The Origins and Popularity of the Recipe

This recipe blends European-style vanilla puddings with fruity compote-like toppings, a popular combination in Eastern and Central European cuisines. The use of condensed milk gives it a richer, sweeter flavor, while cornstarch thickens the base to a custard-like consistency. The peach topping is a nod to traditional fruit glazes used in many Turkish and Mediterranean desserts. Coconut flakes bring a tropical twist, making the dessert universally loved and easy to customize.

Reasons Why You’ll Love the Recipe

• No-Bake and Fuss-Free: Just cook and chill—no oven required.

• Beautiful Layers: Visually appealing with creamy vanilla, golden peach, and snowy coconut.

• Make-Ahead Friendly: Perfect for parties, holidays, or meal prepping.

• Naturally Gluten-Free: Made with cornstarch instead of flour.

• Kid-Friendly: Sweet, fruity, and creamy—kids will love it.

Health Benefits

• Peaches are packed with vitamins A and C, and offer natural antioxidants.

• Milk provides calcium, vitamin D, and protein for strong bones.

• Cornstarch is gluten-free and light on digestion.

• Coconut flakes contain healthy fats and add fiber.

• Vanilla is a mood enhancer and antioxidant-rich flavoring.

Serving Suggestions

• Serve chilled in small glass cups or ramekins to showcase the layers.

• Top with fresh peach slices or mint leaves for extra freshness.

• Drizzle with honey or agave for added sweetness.

• Pair with tea, coffee, or iced drinks for a satisfying afternoon treat.

Common Mistakes to Avoid

• Not dissolving cornstarch properly: Always mix it with cold milk to avoid lumps.

• Overcooking the milk mixture: Keep the heat on medium and stir constantly to prevent burning.

• Adding the peach topping while hot: Let it cool slightly to avoid melting the pudding layer.

• Skipping the chilling step: The pudding needs time to set properly.

• Using unripe peaches: Ripe peaches give the glaze its sweet and juicy flavor.

Pairing Recommendations

• Drinks: Pair with fruity iced teas, herbal infusions, or sparkling lemonade.

• Desserts: Serve alongside shortbread cookies or fruit tarts for a dessert buffet.

• Savory: Works great after a light Mediterranean or seafood meal.

Cooking Tips

• Use ripe, juicy peaches for a naturally sweet topping.

• You can blend the peach glaze for a smoother texture.

• Add a splash of lemon juice to the peach topping for tang.

• If the pudding feels too thick, stir in a bit more milk while cooking.

• Sprinkle cinnamon or nutmeg for extra warmth in flavor.

Similar Recipes to Try

• Strawberry Milk Pudding with Graham Crust

• Mango Coconut Cream Cups

• Turkish Sutlac (Rice Pudding)

• Baked Custard with Caramel Sauce

• Banana Vanilla Chia Pudding

Variations to Try

• Berry Twist: Replace peaches with strawberries or raspberries.

• Chocolate Layer: Add a layer of cocoa pudding underneath the vanilla.

• Nut Crunch: Top with crushed pistachios or toasted almonds.

• Tropical Version: Use mango or pineapple instead of peach and pair with lime zest.

• Vegan: Substitute milk with almond or coconut milk and use vegan butter.

Ingredient Spotlight: Cornstarch

Cornstarch is a powerful thickening agent used in both sweet and savory dishes. It creates a smooth, glossy texture, perfect for puddings and sauces. It’s naturally gluten-free and a great alternative to flour-based thickeners. In this dessert, cornstarch gives the pudding its silky consistency without overpowering the flavor, allowing vanilla and fruit to shine through.

Conclusion Paragraph

This Peach Vanilla Milk Pudding with Coconut Topping is a dreamy, chilled dessert that’s simple to make yet packed with flavor and texture. With its layers of creamy pudding, luscious peach topping, and the light crunch of coconut flakes, every bite is a celebration of summer’s sweetest offerings. It’s ideal for all occasions—whether you’re hosting a gathering, preparing a family treat, or just indulging in something special for yourself. Elegant, delicious, and refreshingly light—this is one recipe you’ll return to again and again.

Frequently Asked Questions (FAQs)

1. Can I use canned peaches instead of fresh?
Yes, canned peaches work well. Just drain them before chopping and reduce the added sugar.

2. Can I use vanilla extract instead of vanilla sugar?
Absolutely. Use 1 teaspoon of pure vanilla extract in place of the vanilla sugar.

3. How long does this dessert last in the fridge?
It keeps well for up to 3 days in an airtight container in the refrigerator.

4. Can I freeze this dessert?
It’s best enjoyed fresh or refrigerated. Freezing may alter the texture.

5. What kind of milk is best?
Whole milk gives the creamiest texture, but low-fat milk also works.

6. How do I make it vegan?
Use plant-based milk (like almond or oat), vegan condensed milk, and vegan butter.

7. Is this dessert gluten-free?
Yes, as long as all ingredients used are certified gluten-free.

8. Can I add gelatin for a firmer texture?
Yes, but it’s not necessary. The cornstarch thickens it well enough.

9. What if my pudding doesn’t set?
This usually means it wasn’t cooked long enough. Ensure it thickens fully on the stove before chilling.

10. Can I add food coloring for visual effect?
Yes, especially if you want to enhance the peach or vanilla color—but it’s optional.