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One of my favourite sweet dim sum to have at yum cha is 椰汁糕 or Coconut Milk Pudding. It’s a very light little morsel of coconutty goodness and is also wonderfully refreshing but doesn’t require a lot of effort to make yourself at home either!
To get the correct balance of coconut flavour, I use an almost one to one ratio of coconut milk to whole milk; using too much coconut milk can make it very overpowering. Most tins of coconut milk are also sold in 400ml tins so you don’t have to worry about having any leftover. One tip is to use a chopstick or a fork to give the contents of the tin a mix before pouring into the saucepan as the coconut milk usually separates into water and the coconut cream and if the pudding mixture is not well mixed, it tends to separate out later on.
I prefer using gelatine powder as opposed to the sheets which all the chefs seems to use on TV. I find using the weight of a powder is much easier to control the set of the pudding and it’s also much cheaper too; I stocked up on gelatine powder when I went to Hong Kong however it can be easily found online.
150ml boiling water
20g gelatine powder
1 x 400ml tin of coconut milk
350ml whole milk
½ tsp vanilla extract
100g granulated sugar
Dissolve the gelatine powder in the boiling water, stirring until completely lump free. Set aside.
In a saucepan over a medium heat, stir together the coconut milk, whole milk, vanilla extract and sugar until the sugar has dissolved. Then add in the gelatin mixture and stir again to dissolve.
Strain the mixture into a deep rectangular or square plastic container and leave to cool for 30 minutes before covering and refrigerating for 4 hours or until it is set; it should have a firm wobble and come away from the edges cleanly when you pull the pudding away.
To serve the pudding, flip out the pudding onto a chopping board and use a knife to slice into even cubes.
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