Description
A smooth, chilled dessert with a delicate coconut flavor and creamy texture—Chinese Coconut Pudding is an easy, no-bake treat perfect for warm days or dim sum endings.
Ingredients
3 tablespoons gelatin (use 2 tablespoons for softer texture)
½ cup sugar
1 cup boiling water
1 cup milk
1 can (14 oz / 400 ml) full-fat coconut milk
½ teaspoon almond extract (optional)
Instructions
- Combine gelatin and sugar in a large bowl. Pour in boiling water and stir for 1 minute until fully dissolved. Let sit for 2 more minutes.
- Add milk and coconut milk. Whisk thoroughly to blend well.
- Stir in almond extract if using.
- Pour mixture into molds, ramekins, or a container. Refrigerate for at least 4–6 hours or overnight.
- To unmold, dip containers in hot water for 30 seconds, then invert onto plates. Serve chilled.
Notes
- Whisk well before chilling to prevent coconut fat separation.
- Use silicone molds for smooth unmolding.
- Top with fresh fruit or coconut flakes for added texture and presentation.
- For vegetarian version, substitute with agar-agar powder and boil for 2–3 minutes before adding milks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Chinese
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 15g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
