Coconut Pudding Recipe
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Just the thing to serve after a meal full of international flavors.
I made a simple sugar cookie to add some crunch to this smooth dessert. You can serve the pudding without, or else grab some thin, crispy cookies from the store (gingersnaps might be nice…). — Cara
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup fruit or 1/3 fruit jelly or compote (optional)
- 2 ½ tablespoons cornstarch
- ¼ cup plus 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 1 cup milk or low-fat milk
- 1 cup canned coconut milk
In a small bowl, stir together the egg yolks and the vanilla. Set aside.
If you’re using the fruit (I used apples that had been stewed in sugar, but you could use pears, berries, or a bit of good jam), spoon it evenly into the bottom of four custard ramekins, wine glasses, or regular old drinking glasses. Keep them near you on the counter.
Combine the cornstarch, sugar, salt, and about ½ cup of milk in a saucepan. Whisk until all lumps are gone, and then add the rest of the milk and the coconut milk. Stirring constantly but mellowly over medium heat until the mixture thickens. Lower the heat and keep stirring until the pudding begins to simmer around the edges. When it does, leave it simmering for another minute without touching it.
Then scoop up about a cup of the thickened pudding and add it, 1/3 at a time, to the egg yolk/vanilla mixture, stirring constantly but still not vigorously. Remove the pudding from the heat, and slowly pour the egg-pudding mixture back into the pan, gently folding it in – don’t beat it now or you risk thinning the pudding out.
Divide equally among the custard cups. Serve warm or refrigerate until dessert time. Garnish with cookies.
Coconut Milk Pudding (椰汁糕)
Coconut Milk Pudding Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 10 mins + chilling time
Yield: 5 to 6 jelly mould (150 ml-capacity each)
- 200 ml coconut milk
- 375 ml milk
- 90 gm white sugar
- 20 gm gelatine powder
- 1 egg white
- Lightly whisk the egg white with a fork. Set aside.
- Use a deep pot, cook coconut milk, milk and sugar over medium heat until the sugar is completely dissolved. You don’t need to bring it to a boil, just heat enough to help dissolve the sugar.
- Stir in the whisked egg white. Remove the pot from the heat. Sprinkle the gelatine powder into the coconut milk mixture and stir to combine well. Make sure the gelatine powder is completely dissolved. Sift the mixture through a fine sieve. Pour into jelly moulds evenly. Chill in fridge for at least 3 hours, or until it’s set. Enjoy.
- The egg white should be beaten well. Otherwise, your pudding will have some lumps. Yet, no need to beat too hard or too long because you don’t want too many bubbles.
- Don't heat the coconut milk mixture too hot. Otherwise, the egg white will be cooked instantly and turn into egg white drops.
- If you want smoothest pudding, remember to sift the coconut milk mixture. Or you might want to skip this step if you like.
- After sprinkling the gelatine powder, make sure you mix it very well until it’s completely dissolved.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
- 3 cups water
- 1 ½ cups basmati rice
- 3 cups coconut milk
- 1 ½ cups raw sugar
- ½ teaspoon sea salt
- 1 cup whole milk
- 2 eggs, beaten
- ¼ cup unsalted butter
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 (15 ounce) can sliced peaches, drained and chopped (Optional)
- 1 cup raisins, or more to taste (Optional)
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
Combine rice, coconut milk, sugar, and salt in a large saucepan bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.
- 1 cup sugar
- 5 tablespoons cornstarch
- ¼ teaspoon table salt
- 1 ¾ cups milk
- 1 ½ cups heavy cream
- 1 (13.5-oz.) can unsweetened coconut milk
- ¼ cup butter, cut into 1/2-inch pieces
- 2 teaspoons vanilla bean paste
- Sweetened whipped cream
- Garnish: toasted flaked coconut
Whisk together first 3 ingredients in a large heavy saucepan whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat.
Whisk in butter and vanilla bean paste. Spoon pudding into serving dishes cover and chill 4 hours. Dollop with sweetened whipped cream.
11 oz. box vanilla wafers
1 cup shredded coconut, toasted, divided
1/2 cup all-purpose flour
1 cup sugar
Pinch kosher salt
1 qt. milk
1 tsp. pure vanilla extract
4 Tbs. cream of coconut (Coco Lopez brand preferred)
2 large eggs
5 egg yolks
2 cups sweetened whipped cream
Make a layer of vanilla wafers on the bottom of a footed trifle dish, top with 1/2 cup of the toasted coconut, and set aside.
Combine the flour, sugar, and salt in a bowl, whisk together, and set aside.
Prepare a double boiler by selecting a saucepan that will hold a large heatproof mixing bowl over simmering water. Fill it with enough water to simmer below the bowl, but not touch it. Bring the water to a simmer over medium heat. Combine the milk, vanilla, and cream of coconut in the top of the double boiler and bring to a simmer.
With a whisk, combine the eggs and yolks in a separate bowl. Whisking constantly, pour 1/2 cup of the hot milk mixture into them. Whisk in an additional cup.
Whisk the flour mixture into the milk mixture in the double boiler, whisking it steadily to incorporate. Once it starts to thicken, whisk in the eggs and milk mixture. Continue to cook, stirring frequently, until the mixture has thickened enough to coat the back of a spoon. Pour it over the vanilla wafers and coconut, cool to room temperature, cover, and refrigerate overnight. Covered, the pudding will keep for up to four days in the refrigerator.
When ready to serve, top the pudding with the whipped cream and the rest of the toasted coconut. Serve chilled, scooped into small dishes with a dollop of whipped cream.
Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 84
- Calories from Fat 10
- Total Fat 1.1g 2 %
- Saturated Fat 1.0g 5 %
- Trans Fat 0.0g 0 %
- Protein 4.2g 8 %
- Amount Per Serving % Daily Value *
- Cholesterol 2.5mg 1 %
- Sodium 397mg 17 % Potassium 0 0 % -->
- Total Carbohydrates 14g 5 %
- Dietary Fiber 0.1g 1 %
- Sugars 7.5g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
Ratings & Comments
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Very good! I might go a little lighter on the extract but otherwise a really good dessert.
Thanks for pointing this out! You are absolutely right, and we have adjusted the name to correctly describe the dish!
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- 1 can good-quality coconut milk
- 2 eggs
- Pinch of salt
- 1/2 cup rice flour (available at Asian/Chinese food stores in small plastic bags)
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 1/4 cup sugar (or more to taste)
- 4 dollops of coconut cream (or thick coconut milk from the top of the can, whipped cream, or ice cream)
- 2 to 3 tbsp. toasted dry shredded coconut (see toasting instructions at end of recipe)
What’s In Haupia?
Haupia has only 4 main ingredients: Coconut milk, sugar, thickener, and water. That’s it. Sometimes people like to add a splash of vanilla or almond flavoring as well but it isn’t necessary. Here’s a breakdown of the ingredients:
- Coconut Milk (full-fat ONLY) or Coconut Cream – There is some debate on whether using coconut milk, coconut cream, or cream of coconut is best/most traditional. Honestly you can use any of these. Coconut cream is a little more difficult to come by but you can find it at most Asian markets. Coconut cream is thicker so you may need to add a little more water to get the consistency you want. Cream of coconut is the sweetened version of coconut cream so if you use cream of coconut, no additional sugar needs to be added.
- Sugar – just plain ol’ granulated sugar. Haupia typically isn’t overly sweet, in fact, most haupia I have had ISN’T very sweet at all. If this is your first time having haupia and are more accustomed to very sweet desserts, you may want to add up to 1/3 cup sugar.
- Thickener – such as cornstarch, agar agar, or arrowroot (see detailed breakdown below). Use the amount listed for a more firm haupia or about half if you want to make it more of a pudding or custard.
Hawaiian Haupia (coconut pudding)
A while ago, I posted a recipe for chocolate haupia pie. I figured it’s about time that I post a basic haupia recipe.
Haupia really is simple. It’s just a few ingredients, and it comes together quickly. No special equipment, no special ingredients. Simple simple simple.
I personally like mine in pie form, because… well, there’s chocolate in it. But I will say, sometimes it’s better to just eat it plain, because it’s so refreshing!
My husband loves haupia. When I asked him for a bit more info on what traditional haupia should be like, he said, well… it should be firm enough that you can pick it up and eat it.
I then asked my sister in law how she eats hers. Well, she said, I think the authentic way is to have it closer to a custard, and you eat it with a spoon!
So, my husband is born and raised in Hawaii, as is my sister in law. But, I trust her more, heh heh.
She looked into it a little more for me and told me authentic Hawaiian haupia should probably be somewhere in between custard and jelly like squares.
Well, my husband likes his in Jelly like squares, so that’s what I’ve decided to share with you today. It’s also easier to eat, because you can just pick it up and eat it.
If you want it to be softer, the solution is easy. Just add a little less cornstarch! You can play with the amount, maybe starting at 4 tablespoons instead of 5. Totally customizable to your tastes!
Next time you’re feeling like you need a little tropical kick in your life, give this haupia a try!
By the way, my all time most visited post is another popular Hawaiian treat- Butter Mochi! Give both a try!
- Author: Jess
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1 x
- Category: Breakfast
- Method: Mix
- Cuisine: American
A coconutty chia pudding that uses only a handful of ingredients and one bowl to make!
- 1/4 cup chia seeds
- 2 tbsp shredded unsweetened coconut
- 1 & 1/4 cup light coconut milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Mix all the ingredients together in a bowl.
- Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes.
- Cover and place in the fridge to firm up for 1-2 hours.
- Remove and enjoy.
Top this chia pudding off with some strawberries and coconut chips
Store this chia pudding in the fridge for up to a week in an air tight container
- Serving Size: 1 cup
- Calories: 235
- Sugar: 12g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 14g
- Protein: 6g
Keywords: how to make chia pudding, chia pudding with coconut milk
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posted by Jessica Hoffman on May 25, 2018 (updated April 18, 2021)