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This recipe is all thanks to my friends at Eastern having said this, I have only ever used coconut milk powder to make fish curry, stew, or any curry recipe. I have never used it to make a dessert. Which is why I was adamant to try making a dessert using coconut milk powder. It turned into one of the best coconut recipes I have ever made. When looking up recipes on how to make coconut pudding at home I saw recipes using coconut milk from a can, coconut cream from a can, coconut flesh but none with coconut milk powder.
The beauty about this recipe is that it is a no bake recipe, super simple to make and is delicious too. The coconut milk powder creates a creamy and delicious coconut pudding that has the texture of custard but wobbles like jelly, it is soft, rich, velvet smooth and so good. I like setting the pudding overnight in the fridge but a 2-3 hours in the fridge is plenty
This recipe is all thanks to my friends at Eastern having said this, I have only ever used coconut milk powder to make fish curry, stew, or any curry recipe. I have never used it to make a dessert. Which is why I was adamant to try making a dessert using coconut milk powder. It turned into one of the best coconut recipes I have ever made. When looking up recipes on how to make coconut pudding at home I saw recipes using coconut milk from a can, coconut cream from a can, coconut flesh but none with coconut milk powder.
The beauty about this recipe is that it is a no bake recipe, super simple to make and is delicious too. The coconut milk powder creates a creamy and delicious coconut pudding that has the texture of custard but wobbles like jelly, it is soft, rich, velvet smooth and so good. I like setting the pudding overnight in the fridge but a 2-3 hours in the fridge is plenty
In a sauce pot add the water, sugar and place on medium heat. Bring to a boil and stir every now and then, we want the sugar to dissolve.
Soak the gelatin leaves in cold water for a minute.
Add the coconut powder into the water sugar mixture and stir over the heat until combined (not more than 1-2mins). Take off the heat.
Squeeze out the excess water from the gelatin sheets and add to the hot coconut mixture. Whisk until smooth and dissolved.
Pour into glasses and set in the fridge for a minimum of 2 hours but preferably overnight.
Serve with fresh mango and desiccated coconut.
Recipe Note
You can use up to 12 tbsp of coconut milk powder depending on how it tastes. I like adding more powder for a more creamy coconut pudding oven set.
Or 3 tsp gelatin powder. My gelatin leaves had a bloom strength of 100 which is 5gm. Sprinkle the gelatin powder over 2 tbsp water and allow it to get firm, heat the firm gelatin in the coconut water and sugar mixture until dissolved.Allow it to set for at least 2 hours before serving.
