Coconut Milk Pudding (Vegan, 4 Ingredients)
This Coconut Milk Pudding 椰汁糕 delivers silky sweetness with just four pantry staples. No eggs, no dairy, no fuss. The agar agar sets into a smooth jelly that melts on your tongue, lighter than the versions you'd find at dim sum. Skip the refined sugar too. Monk fruit keeps it naturally sweet without the crash. Whether you're vegan, dairy-free, or just craving something cool and creamy, this Chinese coconut dessert works every single time. Go ahead, impress your vegan friends!
- 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 Agar Agar Powder or Gelatin powder
- 60g Monk Fruit Sugar
Instructions
- 1
Add cold water to a large bowl, followed by agar agar powder and monk fruit sugar. Mix well with a whisk to dissolve.
- 2
Add a can of full-fat coconut milk to the liquid mixture.
- 3
Pour the eggless coconut pudding mixture into a small saucepan and heat over low heat. Combine and melt the Agar Agar powder. Do not bring it to a boil. As long as the thickening agent fully dissolves.
- 4
Lightly grease the mould with vegetable oil or line it with plastic wrap. This will help you remove the pudding from the mould later.
- 5
Pour the liquid into a mould or pyrex glass container. Let the liquid cool down.
- 6
Place the whole thing in the refrigerator to set it overnight.
- 7
Serve and enjoy this delicious vegan coconut desserts cold.