This Chinese Coconut Pudding Recipe Is a Game Changer

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for vegetarians.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit offers a different texture and flavor.

Add a few drops of cooking oil to a container and brush it on to make removing the pudding easier.

In a medium sized saucepan (with the stove turned off), add water and gelatin powder and mix evenly.

Add coconut milk to the saucepan while stirring.

Add sugar to the saucepan and mix well.

Turn on the stove to low to medium low heat and stir until the gelatin and sugar dissolve.

Remove the saucepan from the stove once dissolved.

Using a sieve, pour the mixture into the prepared container and scoop out bubbles with a spoon.

Pop any bubbles on the edges with a toothpick.

Cover the container and refrigerate for at least 4 to 5 hours, ideally overnight.

Once set, press down on the pudding to release it from the container, then flip it onto a cutting board.

Cut the coconut pudding into cubes or desired shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens