Description
This Chinese coconut pudding is smooth, lightly sweet, and incredibly refreshing.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 tablespoon unflavored gelatin powder
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Start by blooming the gelatin. In a small bowl, combine the gelatin powder with water and let it sit for a few minutes.
- In a saucepan over medium heat, combine the coconut milk, whole milk, sugar, and a pinch of salt. Stir gently as it warms, ensuring it doesn’t boil.
- Once heated, remove the mixture from the stove and stir in the softened gelatin until it dissolves. Add the vanilla extract for added flavor.
- Pour the mixture into small molds or serving cups. I prefer simple glass dishes to display the beautiful set layer.
- Let the pudding cool slightly, then transfer it to the refrigerator. Chill for at least 3–4 hours, or until fully set.
- To serve, enjoy directly from the cup or gently unmold onto a plate.
Notes
- Waiting for the pudding to set can be challenging, but it’s worth it for the silky texture.
- This dessert is ideal for warm weather.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerate
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg