Cloudy Coconut Pudding with Fruit 'Raindrops'

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, fluffy coconut pudding swirled with fresh fruit, creating a playful 'raindrop' effect that’s perfect for a fun dessert. This Asian-inspired recipe (vegan), ready in about 20 minutes, layers full-fat coconut milk, coconut cream, agave syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, sprinkle 2 tsp gelatin over 1/4 cup cold water and let sit for 5 minutes to bloom while you prepare other ingredients.
  2. Step 2: Heat 1 can full-fat coconut milk and 1/4 cup coconut cream in a saucepan over medium-low heat until warm but not boiling (about 3-4 minutes), stirring occasionally to prevent scorching.
  3. Step 3: Add 2 tbsp agave syrup and 1 tsp vanilla extract to the warm coconut mixture, then stir until fully dissolved.
  4. Step 4: Gently whisk the bloomed gelatin into the warm coconut mixture until completely dissolved and smooth, then remove from heat.
  5. Step 5: Pour the mixture into 4 individual serving glasses or ramekins, then refrigerate for 2-3 hours until set and jiggly.
  6. Step 6: Before serving, gently swirl 1/2 cup fresh berries and 1/4 cup raspberries into the top of each pudding using a toothpick to create 'raindrop' patterns that sink slightly into the surface.

Frequently asked questions

How long does Cloudy Coconut Pudding with Fruit 'Raindrops' take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cloudy Coconut Pudding with Fruit 'Raindrops'?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cloudy Coconut Pudding with Fruit 'Raindrops'?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cloudy Coconut Pudding with Fruit 'Raindrops' for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cloudy Coconut Pudding with Fruit 'Raindrops' vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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