Creamy Coconut Pudding

    Creamy Coconut Pudding


    4 people made this

    About this recipe: A delicious Chinese jelly-like pudding. Coconut milk is blended with rock sugar, water, gelatine and evaporated milk, then allowed to set before being garnished with dessicated coconut.

    tonytsang Quebec, Canada

    Makes: 4 - 6 servings

    • 60g rock sugar
    • 200ml hot water, divided
    • 15g gelatine granules
    • 1 (400ml) tin coconut milk
    • 100ml evaporated milk
    • desiccated coconut, as required

    Prep:10min  ›  Ready in:10min 

    1. Dissolve the rock sugar in 100ml hot water. Mix in the coconut milk and milk.
    2. Dissolve the gelatine in 100ml hot water. Mix until it is completely dissolved. Mix the coconut nut mixture in and pour into jelly moulds or a container.
    3. Chill for 3-4 hours or until set. Sprinkle with dessicated coconut before serving.


    Rock sugar can be purchased in Chinese/Oriental speciality stores.

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    Reviews in English (2)


    I tried this recipes twice, and it didn't set! the smoothness and flavour was good, but it just turned out sloppy... any ideas what I can do next time to improve? the gelatin didn't seem to disolve properly!  -  06 Aug 2010


    Instead of 1 teaspoon (15g) gelatine, I used the whole 90g pack of unflavored Lady's Choice Alsa Gulaman Crystal Clear (gelatine brand in the Philippines). It didn't set overnight in the refrigerator when I used just 1 teaspoon of the product, so I poured the rest to the mixture and heated it while constantly stirring until it boiled. It set but it was not firm enough to my liking. The 100ml hot water used to dissolve the 1 teaspoon of the gulaman could be removed from the procedure when using the product. I also tried the altered recipe with the unflavored green variant.  -  16 May 2015  (Review from Allrecipes AU | NZ)

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