Chinese Coconut Pudding: 2 Effortless Servings

Chinese coconut pudding has been my go-to treat for years, a taste of pure bliss that instantly transports me back to bustling Hong Kong markets. I remember my first bite of this creamy, cool dessert as a child – it was unlike anything I’d ever tasted, so smooth and delicately sweet. This authentic Chinese coconut pudding recipe delivers that same melt-in-your-mouth texture and refreshing flavor, perfect for any occasion. It’s a simple yet elegant Chinese coconut dessert that’s incredibly satisfying. Let’s get cooking!

Why You’ll Love This Chinese Coconut Pudding

This delightful dessert is a winner for so many reasons:

• Incredibly Creamy Texture: It melts in your mouth with a delicate, smooth consistency.
• Quick & Easy Prep: You can whip up this easy Chinese coconut pudding in under 15 minutes.
• Refreshing & Light: It’s the perfect cool-down treat after a hearty meal.
• Budget-Friendly: Uses simple pantry staples to create a gourmet dessert.
• Family Favorite: Kids and adults alike adore this simple, sweet delight.
• Healthy-ish Indulgence: It’s a lighter option compared to many Western desserts.
• Versatile: This easy Chinese coconut pudding is a blank canvas for your favorite flavors.

Ingredients for Chinese Coconut Pudding

Gathering your ingredients is the first step to this delightful coconut milk pudding Chinese style. These simple items come together quickly to create a wonderfully smooth dessert.

• 2 cups full-fat coconut milk – This is key for a rich, creamy texture and authentic flavor. Don’t skimp on the fat content!
• 1½ cups water – Balances the richness of the coconut milk.
• ½ cup granulated sugar – Adjust to your sweetness preference, but this amount provides a delicate sweetness perfect for a traditional dessert.
• 2½ tablespoons unflavored gelatin powder – This magical ingredient sets the pudding, giving it that signature jiggly, melt-in-your-mouth consistency.
• 2 tablespoons cold water – Used to bloom the gelatin, ensuring it dissolves smoothly without clumps.

How to Make Chinese Coconut Pudding

Making this delightful dessert is surprisingly simple, and I’m excited to walk you through each step. You’ll be amazed at how easy it is to create this creamy, cool treat right in your own kitchen. Follow these steps for a perfect result every time you decide how to make Chinese coconut pudding.

1. Step 1: Bloom the gelatin. In a small bowl, combine the 2½ tablespoons unflavored gelatin powder with 2 tablespoons cold water. Give it a gentle stir and let it sit undisturbed for about 5 to 10 minutes. You’ll see it absorb the water and become thick and jelly-like. This is crucial for a smooth, lump-free pudding.
2. Step 2: Combine wet ingredients and sugar. Grab a medium saucepan and pour in the 2 cups full-fat coconut milk and 1½ cups water. Add the ½ cup granulated sugar. Place the saucepan over medium heat. Stir gently until the sugar is completely dissolved and the mixture is warm. Be careful not to let it boil; we just want it heated through.
3. Step 3: Incorporate the bloomed gelatin. Once the sugar is dissolved and the mixture is warm, remove the saucepan from the heat. Add the bloomed gelatin mixture to the warm liquid. Stir continuously until the gelatin is completely melted and fully incorporated into the coconut milk mixture. You shouldn’t see any streaks of gelatin. This step is key to how to make Chinese coconut pudding that sets beautifully.
4. Step 4: Strain and pour. For the silkiest texture, it’s important to strain the mixture. Pour the warm liquid through a fine-mesh sieve into a clean bowl or a large measuring jug with a spout. This catches any tiny bits of undissolved gelatin or impurities, ensuring a perfectly smooth pudding. Carefully pour the strained mixture into your desired mold, individual ramekins, or serving cups.
5. Step 5: Chill until set. Now comes the waiting game! Cover the mold or cups with plastic wrap. Place them in the refrigerator to chill. You’ll want to let it set for at least 4 hours, but for the best, firm texture that’s easy to serve, I recommend chilling it overnight. This allows the flavors to meld and the pudding to reach its ideal consistency.
6. Step 6: Serve and enjoy. Once fully set, your delicious dessert is ready! You can serve it directly in the ramekins, or if you used a mold, carefully unmold it onto a small plate. A quick dip of the ramekin in warm water can help release it. Garnish with a sprig of mint, a sprinkle of toasted coconut flakes, or some fresh fruit if you like. Enjoy your homemade Chinese coconut pudding!

Pro Tips for the Best Chinese Coconut Pudding

I’ve learned a few tricks over the years to make this dessert absolutely perfect every single time. Follow these tips for a truly delightful experience!

• Always use full-fat canned coconut milk. The lower-fat versions won’t give you that rich, creamy texture that makes this dessert so special.
• Don’t rush the chilling process! Patience is key for the pudding to set properly, resulting in that perfect jiggly texture.
• Strain the mixture before pouring it into molds. This is a non-negotiable step for achieving a silky-smooth finish, free from any lumps.
• If you want a firmer pudding, you can slightly increase the gelatin amount, but be careful not to add too much or it can become rubbery.

What’s the secret to perfect Chinese Coconut Pudding?

The real secret to achieving the best Chinese coconut pudding is using high-quality, full-fat coconut milk and ensuring your gelatin is fully bloomed and incorporated without boiling. Straining the mixture is also crucial for that ultra-smooth, melt-in-your-mouth texture.

Can I make Chinese Coconut Pudding ahead of time?

Absolutely! This dessert is perfect for making ahead. You can prepare your homemade Chinese coconut pudding up to 24 hours in advance and keep it chilled in the refrigerator. It actually tastes even better when the flavors have had time to meld.

How do I avoid common mistakes with Chinese Coconut Pudding?

The most common mistake is using low-fat coconut milk, which results in a watery pudding. Another pitfall is not blooming the gelatin properly, leading to lumps. For a steamed Chinese coconut pudding variation, be mindful of over-steaming, which can cause it to split.

Best Ways to Serve Chinese Coconut Pudding

This delicate dessert is wonderful on its own, but I love dressing it up a bit. Serving it chilled is paramount, of course, for that refreshing quality. Here are a few ideas to elevate your experience.

• Simple Elegance: Serve chilled directly in individual ramekins or small bowls. A tiny drizzle of honey or a sprinkle of toasted coconut flakes adds just the right touch without overpowering the subtle flavor.
• Fruity Pairings: This Chinese dessert with coconut milk pairs beautifully with fresh, tropical fruits. Think mango slices, lychees, or even a scoop of passionfruit pulp. The tartness of the fruit cuts through the creamy sweetness perfectly.
• Complementary Textures: For a delightful contrast, serve your pudding alongside a small portion of something crispy. A few almond cookies or even a light, buttery shortbread cookie can add a lovely textural element to your dessert course.

Nutrition Facts for Chinese Coconut Pudding

Here’s a breakdown of the estimated nutritional information per serving for this delightful dessert. It’s a lighter option that still satisfies your sweet cravings.

• Calories: 180
• Fat: 14g
• Saturated Fat: 12g
• Protein: 2g
• Carbohydrates: 14g
• Fiber: 0g
• Sugar: 10g
• Sodium: 15mg

Nutritional values are estimates and may vary based on specific ingredients used and serving size.

How to Store and Reheat Chinese Coconut Pudding

Once your delicious Chinese coconut pudding is set, you’ll want to store it properly to maintain its delightful texture. Proper storage ensures your homemade treat stays fresh and enjoyable for days. This is also key for planning ahead, making it a fantastic option for meal prep.

• Cooling is Key: Always let the pudding cool completely at room temperature before covering and refrigerating.
• Airtight Containers: Store individual servings in airtight ramekins or small containers. For larger batches, use a container with a tight-fitting lid.
• Refrigerator Storage: Your chilled Chinese coconut pudding will stay fresh in the refrigerator for about 3 to 4 days. This makes it a perfect make-ahead dessert.
• Freezer Potential: While not ideal for the silkiest texture, you can freeze it for up to 3 months. Thaw it slowly in the refrigerator overnight. Keep in mind the texture might change slightly.

Reheating isn’t typically necessary as this dessert is best served chilled. If you do wish to warm it slightly, a very brief stint in the microwave (10-15 seconds) might work, but I find it best enjoyed cold. For optimal flavor and texture, focus on proper refrigeration. Proper Cantonese coconut pudding storage means enjoying it at its peak.

Frequently Asked Questions About Chinese Coconut Pudding

What is Chinese Coconut Pudding?

What is Chinese coconut pudding? It’s a delightful, creamy dessert made primarily from coconut milk, sugar, and a setting agent like gelatin. Unlike Western puddings, it’s typically served chilled and has a very smooth, melt-in-your-mouth texture. This classic Hong Kong style coconut pudding is a testament to simple ingredients creating incredible flavor.

Can I make a vegan Chinese Coconut Pudding?

Absolutely! To make a vegan Chinese coconut pudding, simply swap the unflavored gelatin for a plant-based alternative like agar-agar. You’ll typically need about 1 to 1.5 tablespoons of agar-agar powder for this recipe, dissolved in the liquid and brought to a simmer to activate. This ensures a delicious, dairy-free dessert.

How do I get a smooth texture in my Chinese dessert with coconut milk?

Achieving a perfectly smooth texture is easy! Always use full-fat coconut milk for richness. The most crucial step is straining the mixture through a fine-mesh sieve before pouring it into your molds. This removes any undissolved gelatin bits or impurities, guaranteeing a silky-smooth finish for your Chinese dessert with coconut milk.

What’s the difference between this and other Chinese coconut desserts?

While many Chinese coconut desserts exist, this pudding is characterized by its smooth, jiggly texture and delicate sweetness. Other variations might include sticky rice puddings, which are chewier, or baked custards. This specific recipe focuses on a light, refreshing, chilled pudding that highlights the pure flavor of coconut milk.

Variations of Chinese Coconut Pudding You Can Try

Once you’ve mastered the basic Chinese coconut pudding, you’ll find it’s a fantastic base for all sorts of delicious variations. I love experimenting with different flavors and dietary needs to create new favorites. Here are a few ideas to inspire your next batch!

• Fruity Fusion: Blend fresh mango puree or passionfruit pulp into the mixture before chilling for a tropical twist. This creates a vibrant, naturally sweetened sweet coconut pudding Chinese style that’s incredibly refreshing.
• Pandan Power: Add a teaspoon of pandan extract to the coconut milk mixture for a beautiful green hue and a unique, fragrant aroma. This is a popular flavor combination found in many Southeast Asian desserts.
• Vegan Delight: As mentioned, you can easily make this a vegan Chinese coconut pudding by using agar-agar instead of gelatin. This alternative setting agent creates a wonderfully firm yet tender pudding.
• Baked Version: For a different texture, try baking this pudding in a water bath. This method yields a slightly firmer, custard-like consistency. It’s a great way to explore an alternative Chinese coconut milk dessert recipe approach.

Chinese Coconut Pudding: 2 Effortless Servings

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• Author: basmer1517
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free, Vegetarian

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Description

This Chinese coconut pudding is creamy, cool, and delicately sweet. It’s a refreshing dessert with a melt-in-your-mouth texture.

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Ingredients

Scale 1x2x3x

• 2 cups coconut milk
• 1½ cups water
• ½ cup sugar
• 2½ tablespoons unflavored gelatin powder
• 2 tablespoons cold water (for blooming gelatin)

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Instructions

1. Bloom the gelatin: In a small bowl, mix gelatin powder with 2 tablespoons of cold water. Let sit for 5 to 10 minutes.
2. Combine coconut milk, water, and sugar: In a medium saucepan over medium heat, combine coconut milk, 1½ cups water, and sugar. Stir gently and heat until warm and sugar is dissolved. Do not boil.
3. Add gelatin: Remove saucepan from heat. Stir in bloomed gelatin until fully melted and incorporated.
4. Strain and pour: Strain the mixture through a fine mesh sieve into a clean bowl or measuring jug. Pour into your preferred mold, dish, or small serving cups.
5. Chill until set: Refrigerate for at least 4 hours, or until fully set. Overnight is best.
6. Serve and enjoy: Serve directly in ramekins or unmold onto small plates. Garnish if desired.

Notes

• Can be flavored with pandan, mango puree, or matcha.
• Use full-fat coconut milk for richest flavor and best texture.
• Strain to ensure a smooth pudding.
• Increase gelatin by ½ tablespoon for firmer pudding.
• Dip ramekins in warm water briefly to unmold easily.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Chilled
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving (approx)
• Calories: 180
• Sugar: 10g
• Fat: 14g
• Carbohydrates: 14g
• Protein: 2g

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