Chinese coconut pudding
This refreshing Chinese coconut pudding dessert is out of this world delicious! Rich and creamy, full of coconut flavour, yet only requires 5 simple ingredients to make!
Equipment
- 1 Medium-sized sauce pan
Ingredients
- 400 ml Coconut milk
- 300 ml Milk Any kind of cow's milk (skim, 1%, 2%, whole milk)
- 250 ml Water Cooled down and ready to drink (eg. boiled or filtered)
- 135 g White granulated sugar
- 25 g Gelatin
Instructions
- Start by grabbing your container and adding a few drops of oil to it. Then grab a brush and brush the oil evenly throughout the container. The reason why we do this is to make it easier to remove the coconut pudding after it has cooled down. Once done set the container aside.
- Next in a medium sized sauce pan, add in your gelatin and water. Mix everything well together.
- Then add in your milk while stirring the sauce pan. Once the milk has been mixed well into the mixture, it’s time to add in your coconut milk.
- Prior to adding in the coconut milk, its important to shake the can so that all of the fat content that has pooled at the top of the can can be mixed with the liquid at the bottom of the can. This will ensure that your coconut milk is more evenly mixed when you pour it out, not to mention making it easier for you to pour it out of the can, instead of having solid chunks drop into the saucepan and splashing the liquid everywhere making a mess in your kitchen.
- Add in your coconut milk now while stirring the sauce pan.
- Once everything has been evenly mixed, add in your white granulated sugar to the sauce pan while stirring it as well.
- Finally turn on your stove to low to medium-low heat while constantly stirring the pot.
- Our goal here is not to heat up the sauce pan but rather to just heat the sauce pan enough that we can fully dissolve all of the sugar and gelatin.
- You can check when the sugar and gelatin has been fully dissolved by scooping up the liquid using a spoon and examining it to see if there are any gelatin bits left.
- Once you no longer see any gelatin specks left in the liquid, turn off the stove and remove the saucepan from the stove.
- Now using a sieve, pour the mixture over your container that you oiled earlier.
- Now using a spoon, scoop out all of the bubbles that you see to make the coconut pudding look nice. This step is optional though.
- For the little bubbles that you see in the corners that are hard to reach, you can use a toothpick instead to pop the bubbles.
- Finally cover the container with a lid and let it cool down in the fridge for at least 5-6 hours or ideally overnight.
- Once the coconut pudding has cooled down, remove it from the fridge.
- Now you have 2 choices: you can either cut the coconut jelly into pieces inside of the container (makes the cuts look nicer) or you can just take the whole coconut jelly out of the container and lay it on a cutting board and cut it that way.
- If you choose to use the second option, then gently press down onto all sides of the coconut jelly to make it easier to remove it.
- Now place your cutting board on top of the container and flip the container over.
- The coconut jelly should naturally come off the container, but if it does not, then gently push up on the sides of the jelly, and also shake the container, and it’ll fall out.
- Now slice the coconut jelly into cubes or whatever desired shape that you prefer and serve.