Easy Gluten Free Corn Pudding
This post may contain affiliate links.This refreshing Gluten Free Corn Pudding is a creamy dessert that is perfect for a hot summer day. The silky coconut milk and sweet corn texture is a great combination set in agar-agar. It is lightly sweet and very satisfying. Easy to make and naturally gluten free!
This simple gluten-free corn pudding is made with agar agar powder—so easy, even the kids can help! Creamy coconut milk adds richness while keeping it lightly sweet, and the natural golden color from fresh corn makes it as beautiful as it is delicious (no food coloring needed!). I’ve kept the sugar low to let the corn’s natural sweetness shine, making it a wholesome treat everyone will love.
Love gluten-free puddings or desserts? Try these too:
- Chocolate Avocado Pudding: Creamy pudding with three beautiful layers.
- Creamy Chocolate Pudding: Silky smooth pudding with rich cocoa content.
- Mango Ice Cream: Smooth mango ice cream with creamy texture.
- Mango Sago Dessert: An exotic Hong Kong dessert with pearl sago and fresh mango.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Sweet corn – Feel free to use either fresh corn kernels or canned sweet corn—whichever you prefer or have on hand!
Pro Tip: If using creamed corn, reduce the coconut milk slightly to keep the pudding light and perfectly creamy (rather than overly rich).”
Coconut Milk – Coconut milk gives creamy texture to the pudding. If you prefer a richer texture and don’t mind eating dairy, you can also use heavy cream.
Agar-agar powder – Agar agar is made of seaweed. When it is mixed with water and heat to above 65°C, the gelatinous will form pudding when chilled.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
If you can’t find agar agar powder in your area, there are several substitutes you can use. I would highly recommend using gelatine, because its texture is similar.
How to Make Gluten Free Corn Pudding
STEP 1. Peel 3 corns. Put the corn kernels in a food processor with 200 cc water (Image 1). Blend until smooth (Image 2). Sieve through a colander (Image 3). Put a fine cloth in a pot to sieve the corn juice (Image 4).
STEP 2. Pour the corn juice into the cloth (Image 5). Gently press the water out (Image 6). Put in sugar and salt into the pot (Images 7, 8).
STEP 3. Put in agar-agar powder and stir it well (Images 9, 10). In the video, I used freshly grated coconut to get the coconut milk. If you use instant coconut milk, you can just pour the instant coconut milk into the corn water (Image 11). Stir well and it is ready to put on a stove (Image 12).
STEP 4. Put pandan leaves into the pot (Image 13). Cook with medium heat until it simmers and take out the pandan leaves (Image 14). Pour into the pudding mold (Images 15, 16), let it cool down for 30 minutes and transfer to the chiller for at least one hour.
Pro Tips
- Mix agar-agar powder, sugar, salt in the pot before putting in on the stove. Stir well until everything dissolves.
- Use medium heat on the stove. Do not leave it unattended. Stir until you see it simmering.
- Use fine cloth that is usually used to make tofu or soybean milk to sieve the corn juice.
- If you have cold-pressed juicer, use that to extract the corn juice. It is easier and faster using it.
- Taking out the pudding from the mold is easy. Press the sides of the pudding gently until it comes off the mold. Press the mold gently on each side.
- To make it come off easier, spray the mold with cold water before pouring in the pudding mixture.
How to Serve
If you want to invite some friends over, pair this lightly sweet pudding with tropical favorites like Mango Sticky Rice or Bua Loy Thai for a vibrant dessert spread. It also makes a refreshing finish to spicy meals—think Indonesian Chicken Curry, Ayam Balado, or Chicken Rendang.
Serve it alongside Lemongrass Pandan Tea or Red Ginger Drink. However you enjoy it, this corn pudding is a simple way to end any meal on a sweet note!
Try cutting the pudding into neat cubes and put them in Candil Ubi dessert for a playful, colorful dessert combination! Or grate this corn pudding over icy Butterfly Pea Flower Latte —the golden ribbons create a stunning yellow effect against the blue tea.
FAQs about Gluten Free Corn Pudding
Certainly! Creamed corn will provide a different texture, making the pudding slightly creamier. Always remember to adjust based on the consistency you desire.
Yes, both frozen and canned corn work well as substitutes. If using frozen corn, let it thaw and drain any excess water. For canned corn, ensure you drain it thoroughly before adding it to your mixture.
Yes, it is. All ingredients in this pudding is vegan and vegetarian friendly.
Storage and Shelf Life
Keep this pudding in an airtight container to keep its freshness for up to 5 days. Serve it cold.
Other dessert or cake that you might be interested in are:
- Steamed Lemon Cake: an easy lemon cake recipe steamed with very soft texture.
- Steamed Bun with Cheese: A fusion of Chinese steamed bun with melted cheese.
- Malaysian Honeycomb Cake: soft, fluffy honeycomb cake made of caramelized sugar.
Corn Pudding
Equipment
- 1 pudding mold
Ingredients
- 3 ears sweet corn
- 200 cc water
- 200 cc coconut milk
- 1000 cc water
- 14 gr agar-agar powder
- 120 gr sugar
- 2 pcs pandan leaves
- 2 gr salt
Instructions
- Peel 3 corns. Put the corn kernels in a food processor with 200 cc water. Blend until smooth. Sieve through a colander. Put a fine cloth in a pot to sieve the corn juice.
- Pour the corn juice into the cloth. Gently press the water out. Put in sugar and salt into the pot.
- Put in agar-agar powder and stir it well. In the video, I used freshly grated coconut to get the coconut milk. If you use instant coconut milk, you can just pour the instant coconut milk into the corn water. Stir well and it is ready to put on a stove.
- Put pandan leaves into the pot. Cook with medium heat until it simmers and take out the pandan leaves. Pour into the pudding mold, let it cool down for 30 minutes and transfer to the chiller for at least one hour.
Video
Notes
- Mix agar-agar powder, sugar, salt in the pot before putting in on the stove. Stir well until everything dissolves.
- Use medium heat on the stove. Do not leave it unattended. Stir until you see it simmering.
- Use fine cloth that is usually used to make tofu or soybean milk to sieve the corn juice.
- If you have cold-pressed juicer, use that to extract the corn juice. It is easier and faster using it.
- Taking out the pudding from the mold is easy. Press the sides of the pudding gently until it comes off the mold. Press the mold gently on each side.
- To make it come off easier, spray the mold with cold water before pouring in the pudding mixture.
I love this easy corn pudding recipe so much! It is less sweet than most puddings and the creamy texture is so satisfying. Plus it is gluten free!