Name: Chinese Coconut Pudding Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 1/2 cup sugar; 3 tablespoons gelatin (use 2 tablespoons for a softer pudding); 1 cup boiling water; 1 cup milk; 1 can coconut milk (14oz/400mL full-fat, about 15g fat per 1/3 cup); 1/2 teaspoon almond extract (optional)

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Introduction

Chinese Coconut Pudding is a smooth, creamy dessert that beautifully balances the rich flavor of coconut with a subtle sweetness. This easy-to-make pudding sets firm yet tender, making it a perfect treat for warm days or special occasions.

Five white, smooth cubes with slightly rounded edges sit on a pale blue plate with small dark speckles, arranged in a loose circle. Two of the cubes show a bit of a rougher, creamy texture on top, while the others appear smooth and glossy. In the background, a glass container filled with more white cubes rests on a white marbled surface. Pieces of cozy cream-colored fabric are partially visible on the left and right sides. The soft lighting highlights the clean, simple look of the cubes and the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sugar
3 tablespoons gelatin (for a firmer pudding; use 2 tablespoons for a softer texture)
1 cup boiling water
1 cup milk
1 can coconut milk (14 oz / 400 mL, full-fat recommended)
1/2 teaspoon almond extract (optional)

Instructions

Step 1: In a large bowl, whisk the sugar into the boiling water until it is fully dissolved. Stir in the gelatin and mix well. Let the mixture sit for another two minutes to ensure everything is completely dissolved.
Step 2: Stir in the milk, then add the coconut milk. Whisk thoroughly to evenly distribute the coconut fat. If desired, add 1/2 teaspoon of almond extract and mix well to enhance the flavor.
Step 3: Pour the mixture into a rectangular container, silicone molds, or ramekins. Silicone molds are recommended for easy removal and clean edges, though other containers will work as well.
Step 4: Chill the pudding in the refrigerator until fully set, usually several hours or overnight. To release pudding from a silicone mold, submerge the mold in hot water for about 30 seconds before gently removing.

Tips & Variations

For a softer pudding, reduce the gelatin to 2 tablespoons.
Try adding a few drops of vanilla extract or garnish with toasted coconut flakes for extra flavor and texture.
Use full-fat coconut milk to achieve a richer and creamier consistency.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Keep it sealed to prevent it from absorbing other odors. Reheat is not recommended; serve it chilled for the best texture and taste.

How to Serve

A glass rectangular dish holds a smooth white block of silky tofu with clean straight cuts, showing a texture that is firm yet soft. Three small square pieces are cut out and placed closely inside the dish, revealing the even white color and creamy texture throughout. In the background, there is a white marbled surface with a light blue bowl holding more tofu squares slightly blurred, and a cream-colored cloth with soft folds rests near the dish on a honey brown wooden surface. The light setting is bright and natural, highlighting the soft, clean look of the tofu. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

This recipe uses gelatin, which is not vegan. You can substitute gelatin with agar-agar powder in similar amounts for a vegan alternative, but note that the texture may vary slightly.

How long does it take for the pudding to set?

The pudding usually takes several hours to set fully in the refrigerator. For best results, allow it to chill overnight before serving.