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.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 26.8 g, Cholesterol 5.1 mg, Fat 1.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 32.4 mg, Sugar 26.8 g
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Betty Blossom
[email protected]This was a great way to use up some leftover coconut milk. The pudding was creamy and delicious, and it was the perfect dessert to end a meal. I will definitely be making this again.
Lofar King
[email protected]I've made this recipe several times now and it's always a hit! The pudding is light and fluffy, and the coconut flavor is perfect. I love serving it with fresh fruit or a dollop of whipped cream.
mad devil studio
[email protected]This was easy to make and turned out great! The pudding was light and fluffy, and the toasted coconut on top added a nice crunch. I would definitely make this again.
Fun Ghoul
[email protected]This was a really good recipe! The pudding was creamy and delicious, and the coconut flavor was subtle but still present. I would definitely make this again.
Najamdin S
[email protected]I made this recipe for a party and it was a huge success! Everyone loved it. The pudding was smooth and creamy, and the coconut flavor was just right. I would definitely recommend this recipe.
Rahim Ahmad Ahmad
[email protected]This was a great way to use up some leftover coconut milk. The pudding was creamy and delicious, and it was the perfect dessert to end a meal. I will definitely be making this again.
Christian Msowoya
[email protected]I've made this recipe several times now and it's always a hit! The pudding is light and fluffy, and the coconut flavor is perfect. I love serving it with fresh fruit or a dollop of whipped cream.
Siphesihle Maseko
[email protected]This was easy to make and turned out great! I used fresh coconut milk and it really made a difference in the flavor. The pudding was creamy and delicious, and the toasted coconut on top added a nice crunch. I will definitely be making this again.
Simon Bett
[email protected]I'm not a big fan of coconut, but I thought I'd give this recipe a try and I was pleasantly surprised! The pudding was light and fluffy, and the coconut flavor was subtle but still present. I would definitely make this again.
Sandra Sackey
[email protected]This was a great recipe! The coconut pudding came out creamy and delicious, and it was the perfect sweetness. I loved the contrast between the soft pudding and the crunchy toasted coconut on top. I will definitely be making this again.