I went to Chiang Mai in August last year. On the first day, while waiting for the spa, I saw that the spa happened to have a coffee shop open for customers to take a break. So I went in and ordered some afternoon tea. The most memorable is the coconut pudding. The taste is particularly delicate.
Later, I went to many dessert stores one after another, and there were also stores specializing in coconut desserts, but they were not as good as the coconut pudding at the spa. I ate it again before I left Chiang Mai and couldn’t get it out of my mind.
I didn’t like the taste of coconut before. From the beginning not used to drink coconut green to like. Later, the taste of coconut milk can be accepted. Just now is not quite acceptable coconut paste.
After the end of the trip, began a frantic search for dessert stores about coconut, including fruit stores are now popular to sell a vacuum-packed bags of coconut jelly. Really far from the taste of that store in Chiang Mai. At best, it can only be considered coconut jelly, far from pudding!
On the Internet I have read a lot of coconut pudding tutorials. I found that the watery jelly texture. Since I can’t find a good recipe, I’ll just do it myself. Try to restore the taste of the heart. I still want to go to Chiang Mai and eat it again sometime!
What is Coconut Milk Pudding?
Coconut milk pudding is a dessert made from coconut milk mixed with other ingredients such as sugar, chocolate chips, nuts, etc. This sweet treat has become very popular in recent years.
Coconut milk pudding is a great way to satisfy your sweet tooth without consuming too much calories. The recipe is simple and quick to prepare. All you need is coconut milk, sugar, light cream, vanilla extract, and some other ingredients.
Coconut Milk Pudding Recipe
Ingredients:
Coconut | 1 piece |
Coconut milk | 100ml |
Light cream | 150ml |
Sugar | 40g |
Gelatine | 10g |
Tips & Variations
1. You can also add different kinds of fruits like banana, strawberries, blueberries, peaches, apples, mangoes, etc.
2. The size of each coconut is different, and the coconut milk taken out is also different. You can prepare two more when you start the coconut milk. Later, you will also add coconut milk when you cook the coconut milk.
3. Gelatine must be soaked in ice water to soften it. The quality of each gelatine is different. If you are not sure whether the pudding will solidify or not, take a little bit (the amount must be small) and place it in the refrigerator for observation.
4. You can safely pour it into the mold and try it every 5g. I felt that the quality of the gelatin. I bought was not very good. Originally I only wanted to add 5g. Later, after observing that it could not solidify at all, I added 5g. You can increase or decrease the amount appropriately, if you add less, it won’t solidify, and if you add more, the taste will be harder and it won’t taste good.
How to make coconut milk pudding
1. Open a small mouth to take out the coconut milk from the young coconut. There will be burrs around the young coconut during the opening process, and the coconut juice poured out will have impurities, so you must remember to filter it again! The size of each young coconut is different, and the coconut juice taken out is also different. I took out about 300ml of this young coconut.
2. Add 100ml of coconut milk, 150ml of light cream and 40g of sugar to the coconut milk.
3. Heat on low heat until slightly bubbling.
4. Take out half of the coconut milk and leave half in the pot.
5. Put the remaining coconut milk in the pot into ice water to soak the soft gelatin.
6. Pour into the pudding mold, about three pieces.
7. Keep in the refrigerator.
8. Coconut uses various ways to remove coconut meat.
9. Add the remaining half of the coconut milk and cook on a low heat.
10. Cook until the coconut meat becomes slightly soft (the coconut milk will be a little volatile in the middle, you can add some coconut milk in, don’t add water, the coconut milk will not taste good after it becomes thinner!).
11. After cooling, cover with plastic wrap and put in refrigerator.
12. Take a part of the chilled coconut milk out.
13. Pour the pudding upside down in the coconut milk.
14. Put coconut meat next to it, mint garnish, and it’s done!
15. It’s ready to be eaten. Take a bite of the pudding and soak it in coconut milk.
Coconut Milk Pudding
Ingredients
- 1 pc Coconut
- 100 ml Coconut milk
- 150 ml Light cream
- 40 g Sugar
- 10 g Gelatine
Instructions
- Open a small mouth to take out the coconut milk from the young coconut. There will be burrs around the young coconut during the opening process, and the coconut juice poured out will have impurities, so you must remember to filter it again! The size of each young coconut is different, and the coconut juice taken out is also different. I took out about 300ml of this young coconut
- Add 100ml of coconut milk, 150ml of light cream and 40g of sugar to the coconut milk
- Heat on low heat until slightly bubbling
- Take out half of the coconut milk and leave half in the pot
- Put the remaining coconut milk in the pot into ice water to soak the soft gelatin
- Pour into the pudding mold, about three pieces
- Keep in the refrigerator
- Coconut uses various ways to remove coconut meat
- Add the remaining half of the coconut milk and cook on a low heat
- Cook until the coconut meat becomes slightly soft (the coconut milk will be a little volatile in the middle, you can add some coconut milk in, don't add water, the coconut milk will not taste good after it becomes thinner!)
- After cooling, cover with plastic wrap and put in refrigerator
- Take a part of the chilled coconut milk out
- Pour the pudding upside down in the coconut milk
- Put coconut meat next to it, mint garnish, and it's done!
- It’s ready to be eaten. Take a bite of the pudding and soak it in coconut milk.
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