Creamy Corn Custard Pudding

Creamy Corn Custard Pudding

No-bake sweet corn custard pudding using only 6 ingredients! This is one of my family's favourite recipes for dessert as it's creamy with a tasty smooth texture. There's really no secret and it can be done in a jiffy without a mixer. That's why it's a great recipe for kids too.

0 stars

Preparation 5 mins
Cooking 5 mins


Pudding Jagung Santan

Singaporean, Malaysian, Indonesian

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Nutrition per Serving

161 kcal
23 g
8 g
4 g

This variation of corn custard pudding is a must-make recipe. It doesn't require any baking, eggs or dairy products. In fact, this is a vegan dessert! Whenever my mom makes them, my family and I would always try to steal a piece before it's dessert time. The creamy custard texture is so smooth that it melts in the mouth. The best part is every bite is filled with soft corn kernels. really a dream come true for corn lovers.

Can I use fresh corns?

Fresh corns do not have the same creaminess found in canned creamed corn.

To recreate the creaminess, roughly blend the fresh corns kernels. This will release some milky liquid from the corn. Avoid blending the kernels until smooth. Heat up the blended corn kernels and thicken with some cornstarch slurry. Add salt and sugar to taste.

Substitute for coconut milk

Just like many other desserts in Malaysia and Singapore, coconut milk is often used instead of dairy milk. Coconut milk makes the pudding rich, fragrant and really yummy. However, if you don't prefer coconut milk, substitute it with soy milk or any type of milk of your choice.

Custard powder vs custard flour

There is no difference between these ingredients. They are both referring to the same ingredient and are often used interchangeably.

Is this corn custard pudding really vegan?

Yes! Most custard powder sold out there are vegan. They are usually made of corn starch, flavouring and colouring. If you're a strict vegan, always check the ingredients to see if milk powder or eggs are a part of the ingredients.

As for creamed corn, they too do not contain any dairy product.

Substitute for custard powder

Since custard powder's main ingredient is corn starch, you can use it instead. Just add a few drops of vanilla extract for flavouring. However, the final result may not have the same shade of yellow as when using corn flour.

Avoid watery pudding

Use the recommended amount of water to dilute the custard powder. It‘s not a big problem if you‘ve used more water. Simply take a longer time to cook the mixture at step 3. The mixture should not be runny and must thicken before pouring it into a mould. Otherwise, the pudding will be watery and will not set.

How long can this dessert be kept?

The pudding must be refrigerated before serving. This is important to ensure that it is solid and will not fall apart after cutting. Once it is settled, it can be kept in the refrigerator for 3 days. Always cover the pudding with a layer of cling wrap to prevent it from drying or absorbing the smell of other food kept in the fridge. Otherwise, keep them in an airtight container.

How to serve the pudding?

Enjoy the chilled corn pudding as it is. It's usually eaten on its own. However, if you aren't on a diet, add a scoop of vanilla or coconut ice cream. They taste really good together.


425 g
creamed corn
200 ml
coconut milk
20 g
1 g
180 g
40 g
custard powder

Steps to Prepare

Creamy Corn Custard Pudding Step 1

Step 1 of 4

    • 425 g creamed corn
    • 200 ml coconut milk
    • 20 g sugar
    • 1 g salt

In a pot, add a can of cream corn, coconut milk, sugar and salt. Mix ingredients evenly. Set aside.

Creamy Corn Custard Pudding Step 2

Step 2 of 4

    • 180 g water
    • 40 g custard powder

Dissolve custard powder in the water. There should not be any lumps. Add to the pot. Mix well.

Creamy Corn Custard Pudding Step 3

Step 3 of 4

Place the pot over medium heat and whisk until the corn mixture thickens.

Creamy Corn Custard Pudding Step 4

Step 4 of 4

Pour thickened corn mixture into a mould of your choice. Let it cool to room temperature for an hour before allowing it to set in the fridge for at least 5 hours before serving.

Published: April 23, 2020

2 Discussions

Goh Joon Liang
2 years ago

Goh Joon Liang

180g is equal to 180ml?

2 years ago


Hey Joon Liang! If you're referring to the 180g water, yes, it could be 180ml too :)

4 years ago


Despite my best efforts, twice, I have been unable to get the pudding to set. Still, eating it warm and gooey is still good.

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

Was it refrigerated for at least 5 hours?

4 years ago


if that is so, maybe you could also try reducing the amount of water used to dissolve the custard powder :)

4 years ago


I will try again with thicker custard. Will keep you posted.

a year ago


I have tried twice and it melts in the warm Singapore weather. What I do now, is to add 1 teaspoon of agar2 powder into the custard mix before it is added into the corn mixture and cooked. Also, instead of the usual 40g of custard powder, I put in 60g of custard powder. Hope it works and still refrigerate overnight. Will revert with result and picture tomorrow.

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