Chinese Coconut Pudding

Chinese Coconut Pudding

13
YI-FUN HSUEH 0

"Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder."

Ingredients

1 h {{adjustedServings}} servings 131 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Lightly grease a 1-quart mold.
  2. In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
  3. Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.
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Reviews

13
  1. 17 Ratings

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I found this recipe to be absolutely fantastic! I even found myself sneaking a little of it out of the bowl before it was put onto the table! It makes an excellent summer desert, (well it's summ...

As good as any you get in a chinese dim sum. I use splenda and evap. skim milk.

This was gross. It did set properly, but tasted NOTHING like coconut pudding. Unless you like the taste of beaten egg whites, I won't recommend this recipe written as is. Try maybe with coconut ...