Chinese Coconut Pudding
No need to wait for dim sum to enjoy this dessert anymore. You can make it at home with only five ingredients. I already made it 3 times this month: once for my own enjoyment and two other times for family and friends.
Ingredients
- ½ cup sugar
- 3 tablespoons gelatin (this gives a firm pudding. if you want it softer, use 2 tablespoons)
- 1 cup boiling water
- 1 cup milk
- 1 can coconut milk (14oz/400mL can; I'm using full-fat coconut milk, about 15g of fat per ⅓ cup)
- ½ teaspoon almond extract (optional)
Instructions
- In a large bowl, whisk the sugar in 1 cup of boiling water until dissolved. Stir in the gelatin and mix well. Allow the mixture to sit for 2 another two minutes to make sure everything is dissolved properly.
- Stir in the milk first then stir in the coconut milk. Give it a good whisk to make sure the coconut's fat is evenly distributed. If you wish, you can add ½ teaspoon of almond extract. I personally LOVE the flavor of almond extract with coconut, but it's optional.
- Finally, pour the mixture into a rectangular container, silicone molds, or ramekins. If you want a perfect shape, I would recommend a silicone mold. If you use another container, you will have to use a knife to cut out the pudding, and there will be cut marks on it.
- To release the pudding from a silicone mold, submerge the mold in hot water for about 30 seconds.