Hongkong Style Coconut Pudding Iii Recipes

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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

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

CHINESE COCONUT PUDDING



Chinese Coconut Pudding image

Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder.

Provided by YI-FUN HSUEH

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 6

2 tablespoons unflavored gelatin
1 ⅜ cups boiling water
1 (5 ounce) can evaporated milk
1 cup white sugar
1 teaspoon coconut extract
2 egg whites

Steps:

  • Lightly grease a 1-quart mold.
  • In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
  • Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 26.8 g, Cholesterol 5.1 mg, Fat 1.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 32.4 mg, Sugar 26.8 g

HONGKONG-STYLE COCONUT PUDDING III



HONGKONG-STYLE COCONUT PUDDING III image

Categories     Dessert     Freeze/Chill

Yield 10 Servings

Number Of Ingredients 9

320g Coconut Milk
20g Gelatine Powder
6g Agar Agar Powder
50g Cornflour
200g Sugar
150g Milk
500g Water
2 pieces Pandan Leaves
80g Cooked Red Beans, Corn Kernels or Diced Chestnut (Optional)

Steps:

  • 1. Add 100g water to the cornflour and mix well to form a slurry. 2. Sprinkle gelatine onto the remaining water in a saucepan and let stand for 5 minutes. 3. Add in sugar, agar powder and pandan leaves and slowly bring to the boil till gelatine has dissolved. 4. Slowly add in the cornflour slurry 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 well before placing into the refrigerator. 7. Serve chilled. 10 Servings

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