Hongkong Style Coconut Pudding I Recipes

COCONUT PUDDING

Coconut Pudding image

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Provided by photobug843

Categories Desserts Custards and Pudding Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2 egg yolks
1 teaspoon coconut extract

Steps:

Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g

HONGKONG-STYLE COCONUT PUDDING I

HONGKONG-STYLE COCONUT PUDDING I image

Categories Dessert Freeze/Chill

Yield 10 Servings

Number Of Ingredients 7

Ingredients

250g Water
125g Sugar
25g Gelatine Powder
250g Coconut Milk
250g Milk
150g Egg White
2 pieces of Pandan Leaves

Steps:

1. Sprinkle gelatine powder over water and let stand for 5 minutes. 2. Add in sugar and pandan leaves and slowly bring gelatine mixture to boil till gelatine has dissolved. 3. Remove from hear and add in coconut milk and milk. Mix well. 4. Chill in the refrigerator till mixture has thickend and resembles the consistency of thick cream. 5. In a bowl, whisk egg white till it forms soft peaks. Add egg whites to thickened gelatine mixture and gently mix well to combine. 6. Pour into a wet container and allow to set in refrigerator. 7. Serve chilled. 10 Servings

HONGKONG-STYLE COCONUT PUDDING II

HONGKONG-STYLE COCONUT PUDDING II image

Categories Dessert Freeze/Chill

Yield 10 Servings

Number Of Ingredients 7

Ingredients

320g Coconut Milk
30g Gelatine Powder
60g Cornflour
220g Sugar
150g Milk
500g Water
2 pieces Pandan Leaves

Steps:

1. Add 100g water to the conflour and mix well to form a slurry. Set aside. 2. Sprinkle gelatine onto the remaining water in a saucepan and let stand for 5 minutes. 3. Add in sugar and pandan leaves and slowly bring to the boil till gelatine has dissolved. 4. Slowly add in conflour mixture and stir continuously over slow fire till mixture has thickened and is translucent. Remove from heat. 5. Add in coconut milk and milk and stir well to combine. 6. Pour into a wetted container and cool down before placing into the refrigerator. 7. Serve chilled. 10 Servings

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