MILO Coconut Milk Pudding (Easy) 巧克力椰汁糕
巧克力椰汁糕 MILO Coconut Milk Pudding is a refreshingly creamy, malty and chocolatey popular Asian dessert. This zero-fail eggless homemade layered jelly with coconut milk only requires four simple ingredients! Naturally sweetened with coconut milk and cocoa powder, this healthy sweet treat will satisfy any sweet tooth!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 400 ml Full-Fat Coconut milk
- 100 ml Drinking water (previously boiled or filtered water)
- 29g Gelatin powder or Agar Agar Powder
- 3-4 tbps MILO powder
Instructions
- 1
Add cold water to a large bowl, followed by Gelatin powder. Mix well with a whisk to dissolve.
- 2
Add a can of full-fat coconut milk to the liquid mixture. Mix well with a whisk to combine.
- 3
Add MILO powder to the coconut milk mixture. Mix well until dissolved. I like to use an immersion blender or a handheld milk frother to blend the malty chocolate powder for the best results.
- 4
Pour the eggless coconut pudding mixture into a small saucepan and heat over low heat. Combine and melt the Gelatin powder. Do not bring it to a boil. As long as the thickening agent fully dissolves, it is okay.
- 5
Lightly grease the mould with vegetable oil or line it with plastic wrap. This will help you remove the pudding from the mould later.
- 6
Pour the liquid into a mould or pyrex glass container. Let the liquid cool down.
- 7
Place the whole thing in the refrigerator to set it overnight.
- 8
Serve and enjoy this delicious vegan coconut dessert cold.