Coconut Jelly/Coconut Milk Pudding Recipe

A popular Cantonese pudding dessert of coconut milk and cream set in gelatin served with fruit and garnished with shredded coconut. Coconut Jelly is a jelly-like, chewy, translucent topping which is commonly used in a variety of foods, including milk tea, ice cream, puddings, fruit cocktail, desserts, or pickles. The gelatinous coconut jelly is also rich in vitamin C that acts as a catalyst for the production of the antioxidants the body manufactures on its own. Dietary fiber is essential for digestive health, aids in normalizing blood glucose levels, and relieving sweetness. 

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Ingredients for Coconut Jelly/Coconut Milk Pudding Recipe

  • 20 gram gelatin powder
  • 0.33 cup Hot water
  • 200 milliliter Milk
  • 400 milliliter coconut cream
  • 100 milliliter whipping cream
  • 60 gram Sugar
  • 1 pinch Salt
  • 30 gram Shredded coconut

Directions: Coconut Jelly/coconut Milk Pudding Recipe

step 1

  • STEP 1.In a small bowl add 20 g gelatin powder and add ⅓ cup hot water gently.. Mix together so that there are no lumps. Keep aside for 5 minutes.

step 2

  • STEP 1.In a pot add 200 ml milk, 400 ml coconut cream, 100 ml whipping cream, 60 g sugar and a pinch of salt.

step 3

  • STEP 1.The gelatin will become hydrated ,sticky and a little transparent after 5 minutes. Add it to the pot.

step 4

  • STEP 1.Turn the heat to medium and stir continuously to dissolve the gelatin. When the milk comes to a boil turn off the heat immediately.

step 5

  • STEP 1.Transfer it to a 2 to 3 inch deep flat bottomed container. Use a sieve while pouring out the milk to strain any tiny lumps of gelatin that there might be.

step 6

  • STEP 1.The pudding can also be set in small individual cups. Add some diced mango or dragon fruit.

step 7

  • STEP 1.Let it cool down and then cover the container and cups with plastic film and set in the refrigerator overnight.

step 8

  • STEP 1.When ready to serve, remove from the fridge. Run a knife along the sides of the large container and turn it over onto a flat surface such as a tray or chopping board to demold.

step 9

  • STEP 1.Once it has demolded cut it into large cubes and roll each cube in shredded coconut.

step 10

  • STEP 1.Arrange on a serving plate. The individual cups can be served as they are.
Nutrition
value
2566
calories per serving
235 g Fat28 g Protein87 g Carbs46 g FiberOther

Current Totals

  • Fat
    235g
  • Protein
    28g
  • Carbs
    87g
  • Fiber
    46g

MacroNutrients

  • Carbs
    87g
  • Protein
    28g
  • Fiber
    46g

Fats

  • Fat
    235g

Vitamins & Minerals

  • Calcium
    357mg
  • Iron
    7mg
  • Vitamin A
    307mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    13mg
  • Copper
    2mcg
  • Magnesium
    185mg
  • Manganese
    3mg
  • Phosphorus
    571mg
  • Selenium
    8mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp