Description
A smooth and creamy Chinese Coconut Pudding featuring a delicate balance of coconut milk and almond extract for a luscious, refreshing dessert. This pudding uses gelatin for a firm but tender texture and is simple to prepare without any baking.
Ingredients
Scale
Main 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)
Instructions
- Dissolve Sugar and Gelatin: In a large bowl, whisk the sugar into 1 cup of boiling water until fully dissolved. Stir in the gelatin thoroughly and let the mixture rest for 2 minutes to ensure the gelatin completely dissolves.
- Add Milk and Coconut Milk: Stir in the milk first, then add the coconut milk. Whisk well to evenly distribute the coconut’s fat for a smooth consistency. Add ½ teaspoon of almond extract if desired for an enhanced flavor.
- Pour into Molds or Container: Transfer the mixture into a rectangular container, silicone molds, or ramekins. Silicone molds are recommended to achieve perfect shapes and easy removal.
- Release and Serve: To unmold, submerge the silicone mold in hot water for about 30 seconds, then gently release the pudding. If using other containers, cut carefully with a knife which may leave marks on the pudding.
Notes
- Use 3 tablespoons of gelatin for a firm pudding, reduce to 2 tablespoons for a softer texture.
- Almond extract is optional but its flavor pairs beautifully with coconut.
- Choosing silicone molds helps with easy release and presentation.
- Full-fat coconut milk gives the best creamy texture; reduce fat coconut milk may change consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking needed after gelatin mixture preparation)
- Category: Dessert
- Method: No-Cook
- Cuisine: Chinese
Keywords: Chinese Coconut Pudding, Coconut Dessert, Gelatin Pudding, Almond Coconut Dessert, No-Bake Pudding
