Description
This Chinese coconut pudding is creamy, cool, and delicately sweet. It’s a refreshing dessert with a melt-in-your-mouth texture.
Ingredients
- 2 cups coconut milk
- 1½ cups water
- ½ cup sugar
- 2½ tablespoons unflavored gelatin powder
- 2 tablespoons cold water (for blooming gelatin)
Instructions
- Bloom the gelatin: In a small bowl, mix gelatin powder with 2 tablespoons of cold water. Let sit for 5 to 10 minutes.
- 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.
- Add gelatin: Remove saucepan from heat. Stir in bloomed gelatin until fully melted and incorporated.
- 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.
- Chill until set: Refrigerate for at least 4 hours, or until fully set. Overnight is best.
- 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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