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Chinese Coconut Pudding Recipe

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4.2 from 5 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Set the Pudding: Refrigerate the pudding for about 4 hours or until fully set and firm to the touch.
  5. 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.

Find it online: http://bitezly.com/chinese-coconut-pudding-recipe/