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If you’ve ever dreamed of a dessert that is silky smooth, subtly sweet, and full of tropical charm, this Chinese Coconut Pudding Recipe will absolutely steal your heart. It is a delicate and refreshing treat that feels both light and indulgent, perfect for ending a meal or enjoying as an afternoon snack. With its creamy texture and gentle coconut flavor, this pudding invites you to savor every spoonful while bringing a touch of traditional Chinese simplicity right to your kitchen.
Ingredients You’ll Need
Creating this Chinese Coconut Pudding Recipe is straightforward thanks to its simple, yet carefully selected ingredients, each playing a vital role in delivering that luscious texture and rich coconut aroma. From the sweetness of sugar to the creaminess of full-fat coconut milk, every item has a special part in the final dish.
- Sugar: Adds subtle sweetness that balances the coconut’s natural flavor without overpowering it.
- Gelatin: Ensures the pudding sets perfectly firm while still maintaining a delicate wobble.
- Boiling water: Dissolves the sugar and gelatin, allowing for a smooth and uniform texture.
- Milk: Softens the richness, harmonizing with the coconut milk for a creamy mouthfeel.
- Coconut milk: Provides the coconut flavor and luxurious creaminess essential to the dish.
- Almond extract (optional): Offers a lovely fragrant note that complements the coconut beautifully.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Chinese Coconut Pudding Recipe
Step 1: Dissolve sugar and gelatin
Start by whisking the sugar into one cup of boiling water until completely dissolved. Then stir in the gelatin thoroughly and let the mixture rest for a couple of minutes. This step is crucial because it ensures the gelatin is fully hydrated and will set evenly without lumps.
Step 2: Blend milk and coconut milk
Next, add the milk to the gelatin mixture, stirring gently to combine. Follow with the coconut milk, giving the entire mix a good whisk so that the coconut’s creamy fat disperses evenly. If you love a subtle aromatic twist, add half a teaspoon of almond extract. Its warm, nutty flavor is a delightful companion to the coconut.
Step 3: Pour and chill
Transfer the liquid pudding mixture into your chosen vessel. Silicone molds are my top pick here—you’ll get smooth, perfectly shaped puddings without fuss. If you use a traditional container, note that you’ll need to cut the pudding with a knife once set, which might leave marks.
Step 4: Release and enjoy
Once chilled and fully set (about 4 hours), releasing the pudding from silicone molds is a breeze: simply dip the molds in hot water for around 30 seconds. This warms the edges gently, allowing the pudding to slide out beautifully intact, ready for serving.
How to Serve Chinese Coconut Pudding Recipe
Garnishes
Simple garnishes elevate this pudding perfectly. Fresh mango slices, a sprinkle of toasted coconut flakes, or even a drizzle of honey add textural contrast and complementary tropical notes. A few mint leaves not only brighten the flavor but make the presentation pop.
Side Dishes
Pair this Chinese Coconut Pudding Recipe with light, fruity options like a citrus salad or lychee sorbet to keep the dessert experience refreshing and balanced. It also works wonderfully as a palate cleanser between heavier dishes in a multi-course meal.
Creative Ways to Present
If you want to impress guests, serve the pudding in delicate glass cups layered with a sprinkle of crushed pistachios or even a dollop of whipped cream infused with vanilla. Another fun idea is to create mini pudding bites using silicone molds, perfect for parties or afternoon tea treats.
Make Ahead and Storage
Storing Leftovers
Once prepared, this pudding keeps beautifully in the refrigerator for up to three days. Simply cover the container with plastic wrap or an airtight lid to prevent it from absorbing any fridge odors or drying out.
Freezing
Freezing coconut pudding isn’t recommended because it can affect the delicate texture. The gelatin may become rubbery and the pudding’s smoothness can deteriorate, so it’s best enjoyed fresh or chilled.
Reheating
Since it’s a cold dessert, reheating isn’t necessary and actually takes away from the delightful creaminess and fresh coconut flavor. Just serve straight from the fridge and enjoy the cool, silky sensation.
FAQs
Can I make this pudding vegan?
Traditional gelatin is animal-based, but you can substitute it with agar-agar to make a vegan version. Keep in mind that agar sets differently, so the texture might be slightly firmer and less wobbly, but still delicious.
Is almond extract necessary?
No, almond extract is completely optional. However, it adds a lovely fragrant layer that pairs wonderfully with coconut. If you’re not a fan, simply omit it and the pudding will still be creamy and flavorful.
How long does the pudding take to set?
Typically, this Chinese Coconut Pudding Recipe needs about 4 hours in the refrigerator to fully firm up. Overnight chilling works even better if you want to prepare it ahead of time.
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk provides the richest creaminess essential for this pudding’s texture. Using light coconut milk will still work but the pudding might be less creamy and slightly less flavorful.
What can I use if I don’t have silicone molds?
You can set the pudding in any shallow dish or ramekins. Just be aware that when unmolding, you’ll likely need to cut the pudding into pieces, which may lose the smooth edges that silicone molds help achieve.
Final Thoughts
This Chinese Coconut Pudding Recipe is one of those magical desserts that feels elegant but is incredibly easy to make—perfect for impressing friends or indulging yourself on a cozy evening. Its subtle sweetness and creamy texture make every spoonful a little celebration of tropical bliss. Give it a try, and let this pudding bring a taste of softness and sweetness to your table that you’ll want to revisit again and again.
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PrintChinese Coconut Pudding Recipe
This Chinese Coconut Pudding is a silky, creamy dessert that combines the richness of coconut milk with a delicate almond flavor. Achieved through simple gelatin setting and minimal cooking, it offers a refreshing and elegant treat perfect for warm weather or as a light finish to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Chinese
- Diet: Halal
Ingredients
Ingredients
- 1/2 cup sugar
- 3 tablespoons gelatin (for a firm pudding; use 2 tablespoons for a softer texture)
- 1 cup boiling water
- 1 cup milk
- 1 can coconut milk (14oz/400mL full-fat coconut milk)
- 1/2 teaspoon almond extract (optional)
Instructions
- Dissolve Sugar and Gelatin: In a large bowl, whisk the sugar into 1 cup of boiling water until fully dissolved. Then stir in the gelatin and mix thoroughly. Let the mixture sit for 2 minutes to ensure all gelatin granules are fully dissolved.
- Add Milk and Coconut Milk: Stir in the milk first, then add the coconut milk. Whisk well to evenly distribute the coconut fat. If desired, add ½ teaspoon almond extract now for a complementary flavor enhancement.
- Pour into Molds: Pour the mixture into a rectangular container, silicone molds, or ramekins. Silicone molds are recommended for easy unmolding and perfect shapes; other containers will require cutting, which may leave marks.
- Set the Pudding: Refrigerate the pudding for about 4 hours or until fully set and firm to the touch.
- Unmold: To release pudding from silicone molds, briefly submerge the mold in hot water for approximately 30 seconds, then gently pop the pudding out.
Notes
- Use 2 tablespoons of gelatin for a softer set or 3 tablespoons for firmer pudding.
- Almond extract is optional but adds a lovely complementary flavor to coconut.
- Full-fat coconut milk provides the best creamy texture; low-fat versions may alter texture and richness.
- Silicone molds are preferred for easy removal and presenting perfect shapes.
- If using other containers, a knife will be needed to cut the pudding into servings.
- Ensure the pudding is fully set in the refrigerator for at least 4 hours before unmolding or serving.
