Description
Chinese Coconut Pudding is a creamy, cool, and delicately sweet dessert that’s a staple for family gatherings and festive meals. It offers a refreshing contrast to heavier desserts with its melt-in-your-mouth texture and subtle fragrance, reflecting the importance of texture in Chinese cuisine.
Ingredients
Scale
- 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 the gelatin powder with 2 tablespoons of cold water. Let it sit for 5 to 10 minutes until it thickens.
- Combine liquids and sugar: In a medium saucepan, combine the coconut milk, 1½ cups water, and sugar. Heat gently over medium heat, stirring until the sugar is dissolved. Do not boil.
- Add bloomed gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin until it is fully melted and incorporated.
- Strain the mixture: Pour the mixture through a fine-mesh sieve into a clean bowl or measuring jug to remove any lumps or foam.
- Pour into molds: Pour the strained mixture into your chosen molds, dishes, or small serving cups.
- Chill until set: Refrigerate for at least 4 hours, or preferably overnight, until the pudding is fully set.
- Serve: Serve chilled directly in the molds or unmold onto plates. Garnish with toasted coconut or fruit if desired.
Notes
- This Chinese Coconut Pudding recipe can be adapted with flavors like pandan, mango, or matcha.
- Use full-fat coconut milk for the best flavor and texture.
- For easier unmolding, briefly dip the ramekin bottoms in warm water before inverting onto a plate.
- 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