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Classic Chinese Coconut Pudding

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 3 minsscheduleTotal: 185 minsoutdoor_grillBoiled
Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:06

Prepare a 7-inch square pan, and use a brush to evenly coat the inside corners with cooking oil.

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Watch out

Coat every corner of the pan with oil, otherwise the pudding will stick and break when unmolding.

Ingredients:Cooking oil
Tools:square panbrush
02
Preparation
00:00:20

Pour 250 ml of cold water into a clean saucepan, add 26 g of gelatine powder, whisk gently to combine, and let it stand for 1 minute.

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Watch out

The gelatine powder must be bloomed in cold water first, otherwise it will clump and fail to dissolve completely when heated.

Ingredients:water (250 ml)Gelatine powder (26 g)
Tools:saucepanwhisk
03
Preparation
00:00:47

To the bloomed gelatine mixture, pour in 400 ml of coconut milk, 250 ml of whole milk, and 125 g of white sugar, whisking continuously until combined.

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Watch out

Mix thoroughly after adding milk and coconut milk, otherwise sugar granules will settle at the bottom and burn during heating.

Ingredients:Coconut milk (400 ml)Pure Whole Fresh Milk (250 ml)white sugar (125 g)
Tools:whisk
04
Active Cooking
00:01:10

Place the saucepan on the stove over medium heat, stir continuously with a whisk until the gelatine and sugar completely dissolve, then turn off the heat.

local_fire_departmentmedium heat
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Watch out

Must stir continuously while heating, otherwise the milk will easily stick to the bottom and burn.

Tools:stove
05
Active Cooking
00:01:39
warningStay safe

Hold the saucepan handle securely when handling hot liquid just off the heat to avoid splashing and scalding.

Slowly pour the cooked coconut milk mixture into the pre-greased 7-inch square pan.

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Watch out

Pour steadily and carefully, otherwise the hot liquid may splash and scald your skin.

Tools:square pan
06
Waiting Time
00:01:50

Cover the pan with plastic wrap and refrigerate for 3 hours until the coconut pudding is completely firm.

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Watch out

Must refrigerate long enough until completely set, otherwise it will break apart when cutting.

Tools:refrigeratorplastic wrap
07
Active Cooking
00:02:00

Take out the set coconut pudding, invert the pan onto a cutting board to unmold, and use a knife to cut it evenly into neat small cubes.

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Watch out

Cut with a clean, steady motion, otherwise the edges will become uneven and affect the presentation.

Tools:knifecutting board

groceryAll Ingredients

Cooking oil
water250 ml
Gelatine powder26 g
Coconut milk400 ml
Pure Whole Fresh Milk250 ml
white sugar125 g

blenderAll Tools Needed

square panbrushsaucepanwhiskstoverefrigeratorplastic wrapknifecutting board