Why You’ll Love This Recipe

Kiwi Pudding is quick to make, refreshingly light, and bursting with fresh fruit flavor. Its creamy consistency pairs beautifully with the vibrant tanginess of kiwi, making it a unique alternative to traditional puddings. It’s easy to prepare ahead of time, making it an excellent choice for entertaining or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh ripe kiwis, peeled and chopped
Whole milk
Heavy cream
Granulated sugar
Cornstarch
Egg yolks
Vanilla extract
Fresh lemon juice
Pinch of salt
Green food coloring (optional, for a brighter color)

For Garnish

Fresh kiwi slices
Whipped cream
Mint leaves
Toasted coconut flakes (optional)

Directions

Peel and chop the kiwis, then blend them into a smooth puree. Set aside.
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk and heavy cream until smooth.
Cook the mixture over medium heat, stirring constantly, until it begins to thicken.
In a separate bowl, whisk the egg yolks.
Slowly add a small amount of the hot milk mixture to the egg yolks while whisking continuously to temper them.
Pour the tempered egg mixture back into the saucepan and cook for another 2–3 minutes, stirring constantly until the pudding is thick and silky.
Remove the saucepan from the heat and stir in the vanilla extract and lemon juice.
Allow the pudding base to cool for about 10 minutes, then gently fold in the kiwi puree. Add a drop or two of green food coloring if desired.
Divide the pudding into serving dishes, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours.
Garnish with fresh kiwi slices, whipped cream, mint leaves, or toasted coconut before serving.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 3 hours
Total time: About 3 hours 30 minutes

Variations

Blend in fresh strawberries for a kiwi-strawberry pudding.
Add mashed banana for a creamier tropical flavor.
Use coconut milk instead of dairy for a dairy-free version.
Layer the pudding with crushed cookies or granola for a parfait.
Stir in shredded coconut for extra texture.
Top with white chocolate shavings for added sweetness.
Add lime zest for a brighter citrus flavor.
Serve with mixed berries for a colorful dessert.

Storage/Reheating

Store Kiwi Pudding covered in the refrigerator for up to 3 days. Keep plastic wrap directly against the surface of the pudding to prevent a skin from forming. This dessert is best served chilled and does not require reheating. Freezing is not recommended, as the texture may become grainy after thawing.

FAQs

Can I use frozen kiwi?

Fresh kiwi provides the best flavor and texture, but thawed frozen kiwi can be used if it is well drained.

How do I know if a kiwi is ripe?

A ripe kiwi should give slightly when gently pressed and have a sweet, fruity aroma.

Why should I add the kiwi after cooking?

Fresh kiwi contains enzymes that can affect the texture of dairy when heated for too long. Folding it in after the pudding base has cooled slightly helps preserve its fresh flavor.

Can I make this pudding dairy-free?

Yes. Use coconut milk, oat milk, or another plant-based milk along with a dairy-free cream alternative.

Can I make Kiwi Pudding ahead of time?

Absolutely. It can be prepared a day in advance and kept refrigerated until serving.

Can I reduce the sugar?

Yes. Adjust the sugar to suit the sweetness of your kiwi and your personal preference.

What toppings go well with Kiwi Pudding?

Whipped cream, fresh kiwi slices, berries, toasted coconut, mint leaves, or white chocolate curls are all delicious choices.

Can I make this recipe without eggs?

Yes. Increase the cornstarch slightly and omit the egg yolks for an egg-free version.

Why is my pudding too thin?

The pudding may need a little more cooking time, or it may not have chilled long enough to fully set.

What can I serve with Kiwi Pudding?

It pairs beautifully with butter cookies, shortbread, sponge cake, fresh fruit, or vanilla wafers.

Conclusion

Kiwi Pudding is a light, creamy, and refreshing dessert that showcases the bright flavor of fresh kiwifruit in every spoonful. Easy to prepare and perfect for making ahead, it’s a wonderful choice for warm-weather entertaining or whenever you’re looking for a fruity twist on classic pudding. Garnished with fresh kiwi and whipped cream, this elegant dessert is sure to delight family and guests alike.

Kiwi Pudding

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Kiwi Pudding is a smooth, creamy dessert that highlights the bright, tropical flavor of fresh kiwifruit with a silky texture and refreshing sweet-tart taste. It’s an elegant make-ahead treat that’s perfect for warm-weather desserts, family gatherings, or special occasions.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 3 hours 30 minutes
Yield: 4-6 servings
Category: Dessert
Method: Stovetop
Cuisine: International
Diet: Vegetarian

Instructions

Peel and chop the kiwis, then blend them into a smooth puree. Set aside.
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk and heavy cream until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken.
In a separate bowl, whisk the egg yolks.
Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
Pour the tempered egg mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until thick and silky.
Remove from the heat and stir in the vanilla extract and lemon juice.
Cool the pudding base for about 10 minutes, then gently fold in the kiwi puree. Add green food coloring if desired.
Divide the pudding among serving dishes, cover the surface with plastic wrap, and refrigerate for at least 3 hours.
Garnish with fresh kiwi slices, whipped cream, mint leaves, or toasted coconut before serving.

Notes

Fold the kiwi puree into the pudding after cooking to help preserve its fresh flavor and texture.
Use coconut milk and a dairy-free cream alternative for a dairy-free variation.
Add strawberries, banana, or lime zest for delicious flavor variations.
Increase the cornstarch slightly and omit the egg yolks for an egg-free version.
Store covered in the refrigerator for up to 3 days.
Keep plastic wrap directly on the pudding surface to prevent a skin from forming.
Serve chilled with cookies, sponge cake, or fresh fruit.

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 26 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 115 mg