Recipe and photos by Amy Tong of uTry.it
“Coconut Pudding ( 椰汁糕 ) is one of my favorite nostalgic desserts. When I was still little and living in Hong Kong, I always looked forward to the weekends because we often went to the Dim Sum restaurant with my parents, siblings, and grandparents as a family gathering! I would always save room for dessert and coconut pudding is a must-eat on the list. Today, I updated this nostalgic dessert with a gourmet twist: I infused vanilla in it by using Singing Dog Vanilla® Coconut Palm Sugar. This Vanilla Coconut Pudding ( 香草椰汁糕 ) was made with just a few simple ingredients. The Vanilla Coconut Palm Sugar really shines through along with the rich and creamy coconut milk. Each bite is heavenly!”
The Vanilla Coconut Pudding is slightly bouncy, chilled, and with a creamy delightful texture. You can taste the vanilla, coconut, and coconut palm sugar in each bite. I’ve made a slightly sweetened whipped cream to go on top, but that is really optional. However, the crunchy toasted coconut is really awesome and creates a contrast of texture. I highly recommended it. You can set this pudding on individual serving cups, or silicone molds for a more fancy twist. Whichever way you choose, I know it will taste just as wonderful.
Give this recipe a try, I’m sure you and your family will love it. I really love this Vanilla Coconut Pudding because each sweet bite brings back all the warm and sweet memories. I hope this will do the same for you, or perhaps, helps you create some new memories with your family while you enjoy and favor this dessert together. Until next time, take care.
Equipment
- Mixing bowl(s)
- Sauce Pan(s)
- Serving cups or silicon molds
- Electric or hand mixer
Ingredients
Vanilla Coconut Pudding:
Ingredients for Coconut Pudding
1 packet Unflavored Gelatin (.25 ounce)
1/4 cup Cold Water
1 (14 ounces) can Organic Coconut Milk
3 tablespoons Singing Dog Vanilla® Coconut Palm Sugar
a pinch of Kosher Salt
Ingredients for Topping:
1/2 cup Whipping Cream
1 tablespoon Powdered Sugar
1/2 teaspoon Vanilla Extract
1 cup Sweetened, Shredded Coconut”
- To prepare the Coconut Pudding:
In a small bowl, mix water and unflavored gelatin together and let mixture proof for 5 minutes. Set aside.
In a medium saucepan, warm coconut milk, palm sugar, and salt together on medium-low heat. Stir occasionally until sugar dissolved.
Add gelatin mixture and warm until gelatin dissolved. Remove from heat and let the mixture cool slightly.
Divide mixture into serving cups or silicone molds. Chill in the refrigerator overnight or until set.
- To prepare the topping:
In the bowl of an electric stand mixer (or handheld mixer), beat the whipping cream, powdered sugar, and vanilla extract until stiff peak forms. Place in refrigerator until ready to serve.
In a medium non-stick pan, warm shredded coconut on medium-low heat until golden brown. Stir often to prevent burning. Remove from heat and they will crisp up as they cool.
To assemble:
Take coconut pudding from the fridge, remove from silicone mold (if using) and place onto serving plates. Pipe fresh whipped cream on top and sprinkle toasted coconut. Enjoy.
