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Chinese coconut pudding Recipe

Chinese coconut pudding Recipe
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★★★★★

5.1 from 15 reviews

This Chinese coconut pudding is a silky, smooth dessert made with coconut milk, gelatin, and sugar. It offers a delicate balance of creamy coconut flavor and a light, jelly-like texture. Perfectly chilled, it is an ideal refreshing treat for warm days or as a unique dessert option for various occasions.

Ingredients

Scale

Liquid Ingredients

  • 400 ml Coconut milk
  • 300 ml Milk (any kind of cow’s milk: skim, 1%, 2%, or whole milk)
  • 250 ml Water (cooled, boiled or filtered)

Dry Ingredients

  • 135 g White granulated sugar
  • 25 g Gelatin

Instructions

  1. Prepare the container: Lightly oil your container by adding a few drops of oil and brushing it evenly. This helps the pudding release easily once set. Set the container aside.
  2. Mix gelatin and water: In a medium saucepan, combine the gelatin and water. Stir well to begin dissolving the gelatin.
  3. Add milk: Pour the milk into the saucepan while stirring the mixture to combine thoroughly.
  4. Shake the coconut milk can: Before opening, shake the can well to mix any fat that has solidified at the top with the liquid, ensuring even consistency and easier pouring.
  5. Add coconut milk: Pour the well-mixed coconut milk into the saucepan while stirring.
  6. Add sugar: Incorporate the white granulated sugar into the mixture while stirring.
  7. Heat the mixture: Place the saucepan on low to medium-low heat, stirring constantly. Avoid bringing to a boil.
  8. Dissolve gelatin and sugar: Heat gently until all the sugar and gelatin have fully dissolved. Check by scooping some liquid onto a spoon to ensure no gelatin granules remain.
  9. Remove from heat: Once dissolved, turn off the stove and take the saucepan off the heat.
  10. Strain the mixture: Pour the mixture through a sieve into the prepared container to remove any lumps and ensure smoothness.
  11. Remove bubbles: Use a spoon to scoop out surface bubbles for a clean finish. Optional: use a toothpick to pop stubborn bubbles in corners.
  12. Chill: Cover the container with a lid and refrigerate for at least 5-6 hours, preferably overnight, until the pudding is set.
  13. Release pudding from container: Once chilled, either cut the pudding directly in the container for neater cuts or gently press around the sides to loosen and invert onto a cutting board.
  14. Slice and serve: Cut the pudding into cubes or your preferred shapes and enjoy.

Notes

  • Use full-fat coconut milk for richer texture and flavor.
  • Make sure your gelatin is fully dissolved to avoid lumps in the pudding.
  • Do not boil the mixture to preserve smooth texture and prevent gelatin from breaking down.
  • The pudding will keep well in the refrigerator for up to 3 days.
  • Optional garnishes: top with fresh fruit or toasted coconut flakes for extra flavor.

Nutrition

Keywords: Chinese coconut pudding, coconut jelly dessert, coconut gelatin pudding, Asian coconut dessert, gelatin pudding recipe

Find it online: https://kitchenbyclara.com/chinese-coconut-pudding-recipe/