Lotus Seed and Coconut Milk Pudding

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A velvety dessert featuring tender lotus seeds suspended in fragrant coconut milk, capturing the delicate essence of the moonlit lotus flower. This Asian-inspired recipe (vegan, gluten-free), ready in about 30 minutes, layers lotus seeds, coconut milk, milk 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 180 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.

Ingredients

• 1/2 cup, soaked overnight lotus seeds
• 1 cup, full-fat coconut milk
• 1/2 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Step 1: Drain soaked lotus seeds and simmer in 1 cup water for 15 minutes until tender, then drain and set aside.
2. Step 2: Whisk coconut milk, milk, sugar, vanilla extract, cornstarch, and water in a medium saucepan until smooth.
3. Step 3: Heat over medium-low heat, stirring constantly, for 5 minutes until mixture thickens and coats the back of a spoon.
4. Step 4: Remove from heat and stir in cooked lotus seeds.
5. Step 5: Pour into serving cups and refrigerate for at least 4 hours until set.