Chinese Coconut Pudding (Dim Sum Collab with Sugar Crystal Kitchen) By BlanchTurnip

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 1/4 cup gelatin powder and 1/2 cup granulated sugar into a bowl.

Pour in 1 cup of hot water to dissolve the gelatin and sugar, stirring until well combined.

Add 1 cup of whole milk to the mixture, recommending whole milk for better flavor and texture.

Pour 1 cup of coconut milk through a sieve to catch any clumps.

Combine the dissolved gelatin mixture with the coconut milk in a saucepan, straining it again to remove any chunky pieces.

Heat the saucepan over medium heat until the mixture is smooth and well combined, ensuring it reaches a uniform texture.

Pour the mixture into square silicone molds or a brownie pan, if silicone molds are not available.

Allow the mixture to cool before placing it in the refrigerator for at least 2 hours or until firm.

If bubbles form on the surface, use a toothpick to pop them before refrigerating.

Once set, remove the pudding from the molds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens