Coconut Milk Pudding

• Gluten free

• Produce

  • 1 Fruit, Fresh

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 3 tbsp Sugar

• Nuts & Seeds

  • 1 Desiccated coconut

• Dairy

  • 7/16 cup Heavy cream
  • 9/16 cup Milk

• Desserts

  • 2 pieces Gelatin sheets

Found on chinasichuanfood.com

Description

Ingredients

• 1/4 cup coconut milk (60g)
• 2 pieces of gelatin sheets (10g)
• 1/4 cup+3 tablespoons heavy cream (95g)
• 1/2 cup + 1 tablespoon milk (135g)
• 3 tablespoons sugar (37g)
• desiccated coconut as needed
• fresh fruit as needed

Directions

• Soak the gelatin in cold water, soaking for several minutes until they become soft and transparent. Move out and drain completely.
• Mix milk, coconut milk, heavy cream and sugar in a small pot. Heat over slowest fire until the sugar dissolves (use slowest fire and don’t boil your mixture).
• Add gelatin sheets in and stir to make sure they are completely dissolved too.
• Spoon the mixture into any container or mould and set in fridge for at least 4 hours before serving.
• For coconut milk pudding bites: lay plastic wrapper in the bottom of a rectangle container and then pour the mixture in. Refrigerate for 4 hours, transfer out and cut into one-bite size cubes and coat with desiccated coconut before serving.

Nutrition