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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a clean container and evenly brush a thin layer of 5ml vegetable oil inside for backup.
Watch out
Oil coating must be even and complete, otherwise the pudding may stick and tear when unnmolding.
Pour 250ml water into an unheated pot, add 29g gelatin powder and whisk well; then stir in 400ml coconut milk, 250ml milk, and 120g sugar until combined.
Watch out
Gelatin powder must be dissolved in cold water first, hot water will cause lumps that cannot dissolve.
Heat over low heat while stirring occasionally until gelatin powder and sugar fully dissolve, then remove from heat. Do not boil.
local_fire_departmentLow heat, about 3 minutesWatch out
Do not boil or use high heat, otherwise gelatin setting ability will be destroyed and coconut flavor lost.
Pour coconut liquid into greased container. Skim surface bubbles with a spoon and pop tiny corner bubbles with a toothpick.
Watch out
If bubbles are not removed, the set pudding surface will be uneven and unattractive.
Let the coconut mixture cool slightly, cover with lid, and refrigerate for at least 4 hours until fully set.
Watch out
Must cool before chilling, steam condensation inside the lid will drop water onto the pudding surface.
Take out chilled coconut pudding, open lid, invert onto cutting board to unmold, and slice into 12 equal pieces.
Watch out
Keep knife clean and slice straight down to prevent tearing the pudding pieces.
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