Coconut Pudding
Coconut Pudding
Ingredients
- 50 g cornstarch
- 60 g sugar
- 500 ml coconut milk
- 1 pinch salt
- 15 g gelatin
- 60 ml water
- 1/2 teaspoon vanilla extract, or to taste
- as needed shredded coconut, for garnish
Instructions
- 1
In a medium saucepan, combine the cornstarch and sugar.
⏱️ 1 min
- 2
Gradually pour in the coconut milk, whisking continuously until the mixture is smooth and no lumps remain.
⏱️ 2 min
- 3
Add a pinch of salt to the mixture and stir to combine.
⏱️ 1 min
- 4
Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
⏱️ 7 min
- 5
While the coconut mixture is heating, in a separate small bowl, dissolve the gelatin in the water. Stir until the gelatin is fully dissolved and clear.
⏱️ 2 min
- 6
Remove the thickened coconut mixture from the heat. Add the dissolved gelatin mixture and the vanilla extract to the saucepan.
⏱️ 1 min
- 7
Stir well to thoroughly combine all ingredients.
⏱️ 1 min
- 8
To ensure a silky smooth texture, strain the entire mixture through a fine-mesh sieve into a clean bowl.
⏱️ 2 min
- 9
Pour the strained mixture into individual molds or ramekins.
⏱️ 1 min
- 10
Cover the molds with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 3 hours, or until the pudding is completely set.
⏱️ 180 min
- 11
Once chilled and set, carefully unmold the coconut pudding. If needed, briefly dip the bottom of the molds in warm water to help release the pudding.
⏱️ 1 min
- 12
Serve the coconut pudding, optionally garnished with shredded coconut.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Pudding
- 50 g cornstarch
- 60 g sugar
- 500 ml coconut milk
- 1 pinch salt
- 15 g gelatin
- 60 ml water
- 1/2 teaspoon vanilla extract, or to taste
- as needed shredded coconut, for garnish
Instructions
- 1
In a medium saucepan, combine the cornstarch and sugar.
⏱️ 1 min - 2
Gradually pour in the coconut milk, whisking continuously until the mixture is smooth and no lumps remain.
⏱️ 2 min - 3
Add a pinch of salt to the mixture and stir to combine.
⏱️ 1 min - 4
Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
⏱️ 7 min - 5
While the coconut mixture is heating, in a separate small bowl, dissolve the gelatin in the water. Stir until the gelatin is fully dissolved and clear.
⏱️ 2 min - 6
Remove the thickened coconut mixture from the heat. Add the dissolved gelatin mixture and the vanilla extract to the saucepan.
⏱️ 1 min - 7
Stir well to thoroughly combine all ingredients.
⏱️ 1 min - 8
To ensure a silky smooth texture, strain the entire mixture through a fine-mesh sieve into a clean bowl.
⏱️ 2 min - 9
Pour the strained mixture into individual molds or ramekins.
⏱️ 1 min - 10
Cover the molds with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 3 hours, or until the pudding is completely set.
⏱️ 180 min - 11
Once chilled and set, carefully unmold the coconut pudding. If needed, briefly dip the bottom of the molds in warm water to help release the pudding.
⏱️ 1 min - 12
Serve the coconut pudding, optionally garnished with shredded coconut.
⏱️ 1 min