Coconut Milk Pudding
Creamy and light coconut milk pudding
- Prep time
- 20 min
- Cook time
- 4 hr
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup coconut milk ( , 60g)
- 2 pieces of gelatin sheets ( , 10g)
- 95 g heavy cream ( , 1/4 cup + 3 tbsp.)
- 135 g milk ( , 1/2 cup + 1 tbsp. )
- 3 tbsp. sugar ( , 37g)
- desiccated coconut as needed
- fresh fruit as needed
Instructions
- 1
Soak the gelatin in cold water, soaking for several minutes until they become soft and transparent. Move out and drain completely.
- 2
Mix milk, coconut milk, heavy cream and sugar in a small pot. Heat over slowest fire until the sugar dissolves (use slowest fire and don’t boil your mixture).
- 3
Add gelatin sheets in and stir to make sure they are completely dissolved too.
- 4
Spoon the mixture into any container or mould and set in fridge for at least 4 hours before serving.
- 5
For coconut milk pudding bites: lay plastic wrapper in the bottom of a rectangle container and then pour the mixture in. Refrigerate for 4 hours, transfer out and cut into one-bite size cubes and coat with desiccated coconut before serving.