Chinese Coconut Pudding13 Reviews
- Prep: 1 hr
- Ready In: 1 hr
“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.” - by YI-FUN HSUEH
Original recipe yields 8 servings
- Lightly grease a 1-quart mold.
- In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
- 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.
Amount Per Serving (8 total)
- 131 cal
- 1.3 g
- 26.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 summer now..." See more in Australia, anyway). When I made it I made a few alterations to the recipe. I used a can of coconut cream instead of the evaporated milk and essence (as my father had just gone and bought a large quantity of the stuff as it was greatly reduced -- so I had to figure out a way to use it!) I also used a little less sugar (just to suit my parents' tastes, but others might prefer it to be sweeter). But all in all, it is a great, beautifully tasting recipe."
"As good as any you get in a chinese dim sum. I use splenda and evap. skim milk...." See more"
"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 milk cau..." See moreses it to be more of an off white color, which definitely hurts the presentation. Taste great though."
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