Chinese Coconut Pudding

Chinese Coconut Pudding


"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."


1 h servings 131 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Ready In

  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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  1. 18 Ratings


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 ...

Taste like restaurant quality dim sum. We used Carnation evaporated milk and was a little disappointed in the color. I remember the restaurant pudding being really white, but the evaporated mi...

Yum! This recipe is quick & easy. As suggested by Jillian88 I substituted coconut cream for the evaporated milk and coconut extract. However, I'll use less sugar next time as I found 1 cup to...

I used 5 oz. of cream of coconut & omitted all the sugar as it is plenty sweet on it's own. I also omitted the coconut extract as I am out & with the use of the cream of coconut, I don't feel it...

ok, but I think if I make it again I will use whipped cream instead of egg whites.

I can definitely see how this would go over well with kids (offered some to a friend and she wouldn't touch it lol). But I found it lumpy (maybe I'm not adding the egg whites properly), too swe...

Thanks for putting up this recipe. Great dessert! Too sweet though. I'll use less sugar next time.