This coconut milk pudding 椰汁糕 delivers silky sweetness with just four pantry staples. No eggs, no dairy, no fuss. The agar agar sets into a smooth jelly that melts on your tongue, lighter than the versions you'd find at dim sum.
Skip the refined sugar too. Monk fruit keeps it naturally sweet without the crash. Whether you're vegan, dairy-free, or just craving something cool and creamy, this Chinese coconut dessert works every single time. Go ahead, impress your vegan friends!
> In This Post: Everything You'll Need For Vegan Coconut Milk Pudding
Making your first batch of vegan coconut pudding feels intimidating until you see how simple it actually is. This post walks you through ingredients, technique, variations, and troubleshooting so nothing goes wrong. Use the jump links below to skip ahead, or read through for the complete picture.
Jump to:
- > In This Post: Everything You'll Need For Vegan Coconut Milk Pudding
- The Cultural Context You Should Know
- What Makes This Coconut Pudding Different
- Coconut Milk Pudding vs. Other Asian Desserts
- Ingredients and Substitutes
- What is Agar Agar?
- Health Benefits of Coconut Milk Desserts
- Vegan coconut pudding vs Chia Pudding
- Why This Beats Chia Pudding Every Time
- How To Make Chinese Coconut Milk Pudding In 10 Minutes
- Storage and Make-Ahead Tips
- What to Serve Alongside Coconut Pudding
- Troubleshooting Common Issues
- Why Make This Instead of Buying It
- Why This Recipe Works Every Single Time
- Variations Worth Trying
- How Long Does Coconut Pudding Last?
- Frequently Asked Questions (FAQs)
- Serving Ideas for Every Occasion
- What To Serve With Delicious Vegan Coconut Desserts
- More Asian Desserts You'll Love
- > Recipe Card
- Coconut Milk Pudding Recipe (Vegan, 4 Ingredients)
The Cultural Context You Should Know
This dessert shows up at every Cantonese dim sum restaurant. It's called 椰汁糕 (ye zhi gao) in Chinese, which literally means coconut milk cake. But "cake" misleads people. This is definitely pudding territory.
Traditional versions use white sugar and regular gelatin. Modern takes swap in healthier alternatives like monk fruit and agar agar. The spirit stays the same though: a cool, refreshing end to a heavy meal.
Hong Kong popularized this dessert in the 1980s when coconut milk became widely available. Before that, it was more of a special occasion treat. Now you find it everywhere from street stalls to five-star hotel buffets.
What Makes This Coconut Pudding Different
Forget gloppy chia pudding. This vegan coconut milk pudding sets firm and clean, like traditional Chinese coconut jelly. The texture lands somewhere between panna cotta and jello, but with way more flavour.
Most takeout versions drown in white sugar. This recipe lets the coconut milk shine through. You taste the tropical richness, not just sweetness.
The magic ingredient? Agar agar powder. It's a plant-based gelatin made from seaweed that vegans swear by. Mix it with hot liquid, let it cool, and you've got a dessert that holds its shape.
Coconut Milk Pudding vs. Other Asian Desserts
Coconut milk pudding - sits in a category all its own when you line it up against other Asian sweets. Here's how it actually compares.
Grass jelly - tastes herbal and slightly bitter. It's medicinal, meant to cool you down on hot days. This coconut version goes the opposite direction with natural sweetness and tropical flavour.
Almond tofu - Also called almond jelly, shares a similar texture but uses almond extract instead of coconut. It's lighter, less rich. Great if you want something subtle. Not so great if you're craving that creamy coconut hit.
Egg custard - brings protein to the table but also cholesterol and dairy. This vegan coconut dessert gives you the same silky texture without any animal products. Plus it sets firmer, so it's easier to transport to potlucks.
Mango pomelo sago - swims in liquid and gets messy fast. Coconut milk pudding holds its shape. You can eat it with your hands if you cut it into cubes. Try that with sago soup.
Red bean soup - works when you want something warm and comforting. This Chinese coconut jelly works when you need something cold and refreshing. Different moods, different desserts.
The real advantage here? Coconut milk pudding travels well, stores longer, and satisfies both vegans and omnivores. Most Asian desserts can't check all three boxes.
Ingredients and Substitutes
Everything You Need for Vegan Coconut Pudding
Making easy Asian dessert recipes like this requires almost nothing. You probably have most ingredients already.
Full-fat coconut milk - creates that luscious mouthfeel. Don't buy light versions. The fat carries flavour and gives you that restaurant-quality texture.
Drinking water helps balance the richness. Use filtered or previously boiled water for the cleanest taste.
Agar agar powder - replaces gelatin and keeps everything plant-based. You can swap in regular gelatin powder if you're not strictly vegan, but agar agar gives a cleaner set.
Monk fruit sugar - adds sweetness without calories or blood sugar spikes. Maple syrup, cane sugar, or brown sugar work fine too. Adjust based on your sweet tooth.
Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.
Optional Add-Ins That Actually Matter
Fresh mango chunks turn this into tropical paradise. Toasted coconut flakes add crunch. Tapioca pearls and sago make it feel like bubble tea in dessert form.
Want layers? Make half the batch plain, set it overnight, then pour a chocolate or fruit layer on top the next day. The two-layered coconut milk pudding looks impressive at dinner parties.
What is Agar Agar?
Agar agar comes from red seaweed harvested off the coasts of Asia. Processors dry it, grind it, and sell it as powder or flakes. It's been used in Asian desserts for centuries, long before Western cooks discovered it.
The science behind it gets interesting. When you heat agar agar in liquid above 85°C (185°F), the molecules break down and disperse evenly. As it cools below 40°C (104°F), those molecules link together and form a gel network. That's what gives you the firm, clean texture.
Agar agar vs. Gelatin
Agar agar vs. gelatin isn't even a fair fight if you're vegan. Gelatin comes from animal bones and skin. Agar agar comes from plants. But there's more to it than ethics.
Gelatin melts at body temperature, which is why it dissolves on your tongue. Agar agar pudding holds firm even in warm rooms. It won't turn soupy if you leave it out for an hour during a party.
Gelatin also needs refrigeration to set. Agar agar sets at room temperature, though chilling it makes the texture even better. This matters when you're making desserts in hot climates or small kitchens without much fridge space.
Where do you buy it? Asian grocery stores stock it in the baking aisle, usually near the tapioca pearls. Online works too. Amazon, iHerb, and specialty stores all carry it. Look for brands like Telephone or Dragon Ball. The powder dissolves faster than flakes.
One teaspoon of agar agar powder sets about one cup of liquid. That ratio scales up perfectly. So if you're doubling this coconut milk pudding recipe, just double the agar agar too.
The powder has zero flavour. It won't interfere with your coconut milk or whatever else you're making. Some people claim it adds a slight oceanic taste, but honestly, you'd never notice it with the coconut flavour going on.
Storage is dead simple. Keep the powder in an airtight container in your pantry. It lasts for years without losing potency. No refrigeration needed.
Health Benefits of Coconut Milk Desserts
Coconut milk brings actual nutrition to dessert, which feels almost rebellious. Most sweets offer empty calories and regret. This delivers healthy fats that your body actually uses.
Medium-chain triglycerides (MCTs) make up most of the fat content in coconut milk. Your liver converts these into energy quickly instead of storing them. Athletes drink MCT oil for this exact reason. You're getting it naturally here.
The lauric acid in coconut milk has antimicrobial properties. Your body converts it to monolaurin, which fights bacteria and viruses. Not saying this vegan coconut dessert will cure anything, but it's definitely not working against your immune system.
Full-fat coconut milk satisfies hunger better than low-fat alternatives. The fat slows down sugar absorption, preventing blood sugar spikes. When you use monk fruit sweetener, you eliminate sugar concerns entirely.
Dairy-free desserts matter for the 65% of adults worldwide who are lactose intolerant. This coconut milk pudding recipe gives them something creamy without the digestive aftermath.
Agar agar adds fiber to the mix. Not a ton, but more than regular gelatin. It supports gut health and helps you feel fuller longer.
Compared to traditional dim sum desserts loaded with refined sugar and condensed milk, this version cuts calories by about 40%. You're looking at roughly 180 calories per serving instead of 300+.
The manganese in coconut milk supports bone health and metabolism. One serving gives you about 20% of your daily requirement. Not bad for dessert.
People on keto or low-carb diets can adjust this recipe easily. Skip the sweetener or use erythritol instead of monk fruit. You end up with under 5 grams of net carbs per serving.
For anyone avoiding eggs due to allergies or ethics, this eggless coconut pudding solves a major problem. Most puddings rely heavily on eggs for texture. Agar agar eliminates that dependency completely.
Vegan coconut pudding vs Chia Pudding
Chinese coconut milk pudding is very different compared to chia pudding.
Chia pudding is gloppy, while quick coconut milk dessert resembles a smooth coconut jelly.
If you are looking for a quick sweet treat, this vegan Osmanthus Flower Jelly made with Agar Agar powder is a healthy snack!
Why This Beats Chia Pudding Every Time
Chia pudding gets slimy. The seeds never fully disappear, so you're chewing little gel balls with every spoonful. Some people love that texture. Most don't.
This coconut milk pudding recipe gives you smooth, uniform jelly instead. No weird bits. No grainy mouthfeel. Just creamy coconut flavour that dissolves clean.
Plus, agar agar holds up better in the fridge. Chia pudding goes watery after a day. This vegan coconut dessert keeps for three days easy, maintaining that perfect wobble.
How To Make Chinese Coconut Milk Pudding In 10 Minutes
The entire process takes less time than brewing coffee. This coconut milk pudding recipe comes together faster than most people expect. Five minutes of active work, then the fridge does the rest. Follow these steps in order and you'll nail it first try.
Grab a large bowl. Pour in the cold water first. Sprinkle the agar agar powder over top and whisk hard. You want zero lumps.
Add the monk fruit sugar now. Keep whisking until everything dissolves completely. This step matters more than you think. Grainy pudding ruins the vibe.
Pour in your coconut milk. Whisk again until the mixture looks uniform and smooth. No shortcuts here.
Transfer everything to a small saucepan. Heat on low while stirring constantly. You're not boiling this. You just need the agar agar to melt and activate. When the liquid turns clear and slightly thick, you're done. Takes maybe 5 minutes max.
Lightly grease your mould with neutral oil or line it with plastic wrap. This helps when you're ready to unmould later. Pour the warm mixture into your container and let it sit at room temperature until it stops steaming.
Slide the whole thing into your fridge. Let it set overnight for best results, though 4 hours usually does the trick.
Serve and enjoy this delicious vegan coconut dessert cold. There is no added sugar. In fact, this vegan dessert contains very little sugar!
Consider serving this quick coconut cream dessert with favourite fruits, chocolate shavings or toasted coconut flakes.
Making Two-Layered Coconut Desserts
Want to show off? Layer two colours or flavours for something that looks way harder than it actually is.
Fill your container halfway with the basic coconut mixture. Chill it overnight until fully set. The next day, make a second batch using cocoa powder, matcha, or pureed mango. Let that cool to room temperature so it doesn't melt the bottom layer.
Pour the second mixture over your set base. Cool it again at room temperature, then refrigerate overnight. You'll end up with clean, distinct layers that slice beautifully.
The Milo coconut milk pudding version uses malted chocolate powder in the top layer. Tastes like childhood in Hong Kong.
Storage and Make-Ahead Tips
This dairy-free pudding lasts three days in an airtight container. Keep it refrigerated the entire time. The texture stays perfect if you seal it properly.
Make a big batch on Sunday. Portion it into individual containers. You've got grab-and-go desserts for the week that actually feel like a treat.
The Chinese coconut jelly doesn't freeze well though. The texture goes weird and grainy when you thaw it. Stick to fridge storage only.
What to Serve Alongside Coconut Pudding
This dessert caps off big Asian dinners beautifully. It's light enough that nobody feels stuffed, but satisfying enough to end the meal properly.
Pair it with salt and pepper tofu for contrast. The crispy, savoury bites make the cool, sweet pudding taste even better. Vegan stir-fries work too, anything with bold flavours that need something mellow to follow.
Fresh fruit on top turns this into breakfast territory. Berries, sliced peaches, or tropical chunks all work. Drizzle a little coconut cream over everything if you're feeling fancy.
Troubleshooting Common Issues
Pudding won't set? You didn't dissolve the agar agar fully. Heat it longer next time until the liquid goes completely clear. Or you might've used too much water. Stick to the measurements exactly.
Too firm or rubbery? You added too much agar agar. Back off by 5 grams next time. The texture should wobble, not bounce.
Grainy texture? The sugar or agar agar didn't dissolve properly. Whisk more aggressively in the beginning, and make sure everything melts completely during heating.
Tastes bland? Add more sweetener or a pinch of salt. Salt wakes up the coconut flavour like crazy. Just a tiny amount changes everything.
Why Make This Instead of Buying It
Restaurant versions pack way more sugar than you need. They're trying to please the masses, so they over-sweeten everything. Making coconut milk pudding at home lets you control exactly how sweet it gets.
Store-bought options usually contain weird stabilizers and preservatives. This recipe uses real ingredients you can pronounce. Four of them, to be exact.
Cost-wise, you'll spend maybe three dollars making enough for six people. That same amount at a dim sum place would cost you fifteen bucks minimum.
Plus, homemade tastes fresher. You can customize it however you want. Can't do that with takeout.
Why This Recipe Works Every Single Time
Foolproof ratios make this impossible to mess up. The water-to-agar-agar proportion has been tested hundreds of times. Stick to the measurements and you'll get perfect texture.
Room temperature setting means you're not racing against time. The pudding won't set too fast while you're pouring it into moulds. You've got a solid 10 minutes to work with it before it starts firming up.
Minimal ingredients reduce the chance of errors. Four components mean four opportunities to make mistakes. Compare that to complicated recipes with 15 ingredients and multiple steps. This coconut milk pudding recipe strips away everything unnecessary.
No tempering required unlike egg-based custards. You're not carefully whisking hot liquid into eggs while praying you don't scramble them. Just mix, heat, pour, chill. Done.
Low heat cooking prevents burning. You're not watching a pot intensely, stirring constantly to avoid scorching. This recipe forgives inattention way more than caramel or egg custards do.
Visual cues make it obvious when you're doing it right. The liquid goes from cloudy to clear as the agar agar dissolves. You can see exactly when it's ready. No guessing involved.
Forgiving storage means your mistakes don't cost much. Accidentally made it too firm? Melt it down and add more liquid. Too soft? Melt it and add more agar agar. The ingredients are cheap enough that do-overs don't hurt.
No special equipment needed beyond a pot and whisk. You probably own everything required already. No stand mixers, candy thermometers, or specialized tools. Just basic kitchen stuff.
Quick cleanup makes this attractive for weeknight cooking. One pot, one whisk, one container. Everything washes easily since agar agar doesn't stick like caramel or chocolate.
The recipe scales effortlessly too. Making it for 2 people? Cut everything in half. Feeding 20? Multiply by five. The ratios stay consistent regardless of batch size.
Most importantly, this vegan coconut dessert works in any climate. Hot, cold, humid, dry-agar agar sets reliably everywhere. Gelatin-based desserts can be finicky depending on weather. This one isn't.
Variations Worth Trying
Mango coconut pudding uses fresh fruit puree in the second layer. Blend ripe mangoes until smooth, mix with a little coconut milk and agar agar, pour over the set base.
Chocolate coconut pudding swaps monk fruit for cocoa powder. Use 2 tablespoons of good quality cocoa and add an extra 10 grams of sweetener to balance the bitterness.
Coffee coconut pudding sounds weird but works. Dissolve instant coffee in the hot water before adding agar agar. You get mocha vibes without cream.
Pandan coconut pudding uses pandan extract for that Southeast Asian flavour. Just a few drops turn the whole thing light green and add a unique fragrance.
How Long Does Coconut Pudding Last?
Next time before you reach for that sugary drink or that box of store-bought chocolate chip cookies, consider this low-carb, dairy-free dessert instead.
For good measure, I highly recommend making a big batch of easy pudding to store in the refrigerator in an airtight storage container. The thick coconut milk jelly pudding will last a couple of days chilled.
Frequently Asked Questions (FAQs)
Running into issues or wondering about substitutions? These frequently asked questions cover the most common hiccups people hit when making Chinese coconut jelly for the first time.
Sure, but the texture suffers. Light coconut milk has less fat, which means less richness. Mix it with coconut cream if you want to lighten it up while keeping some body.
Yes, but you'll need different measurements. Use about 20 grams of gelatin powder instead of 29 grams of agar agar. The texture will be slightly different, more wobbly.
Minimum 4 hours, but overnight is better. The longer it chills, the firmer and cleaner the texture gets.
Absolutely. Skip the sweetener entirely or use stevia drops. The coconut milk has natural sweetness already.
Any container works. Glass meal prep containers, ceramic bowls, even a loaf pan. Just make sure you can seal or cover it for refrigeration.
You didn't mix the ingredients thoroughly enough, or the agar agar didn't fully dissolve. Everything needs to be completely uniform before you pour it into the mould.
Serving Ideas for Every Occasion
Dinner parties call for individual portions in clear glasses. Layer white coconut pudding with dark chocolate or coffee-flavoured pudding. Top with toasted coconut flakes and a mint leaf. Looks sophisticated, tastes incredible, costs pennies.
Meal prep Sundays become easier when you make this coconut milk pudding in bulk. Divide it into mason jars or meal prep containers. Grab one each day for a healthy dessert that actually satisfies. Add fresh berries right before eating so they don't get soggy.
Kids' birthday parties need fun shapes. Use silicone moulds shaped like stars, hearts, or dinosaurs. Let the pudding set overnight, pop them out, and arrange them on a platter. Parents appreciate that it's not loaded with artificial colours and white sugar.
Holiday dinners work with seasonal twists. Add pumpkin puree and cinnamon for Thanksgiving. Use peppermint extract and crushed candy canes for Christmas. The base recipe adapts to any flavour profile you throw at it.
Potlucks and buffets benefit from the firm texture. Cut the Chinese coconut jelly into cubes and serve them in a bowl with toothpicks nearby. People can grab pieces without needing plates or spoons. Way less cleanup.
Romantic date nights at home deserve something prettier than store-bought ice cream. Make two-layered pudding in wine glasses. Serve with fresh strawberries and dark chocolate shavings. Dim the lights. You're basically a chef now.
Afternoon tea pairs beautifully with this dessert. The subtle sweetness doesn't compete with tea flavours. Serve small portions on delicate plates alongside finger sandwiches and scones.
Summer barbecues need cold desserts that don't melt in the heat. This dairy-free pudding stays perfect even when it's 35°C outside. Regular ice cream would be a puddle. This stays pristine.
Brunch gatherings call for tropical vibes. Top the pudding with passionfruit pulp, diced mango, and toasted coconut. Serve it alongside your avocado toast and mimosas for maximum Instagram potential.
Office potlucks appreciate food that travels well. This dessert survives the commute without refrigeration for a couple hours. Just keep it sealed and chill it again when you arrive.
Post-workout treats make sense with this recipe. The coconut provides quick energy, and the monk fruit keeps sugar low. Way better than reaching for processed protein bars.
Basically, any situation where you need dessert, this easy Asian dessert delivers. It's the Swiss Army knife of sweet endings.
What To Serve With Delicious Vegan Coconut Desserts
Delicious vegan coconut desserts are a great way to end a meal.
- Vegan Blueberry Lemon Nice Cream
- Air Fryer Salt and Pepper Tofu
- Vegan Tofu Stir Fry
- Vegan Egg Drop Soup with Just Egg 蛋花湯
- Air Fryer Bean Curd Sheets with Baby Bok Choy
Easy desserts made with just a few simple ingredients and natural sweetness are a delicious way to nail your family dinner gathering!
More Asian Desserts You'll Love
Craving more easy Asian desserts? These recipes follow the same simple approach with authentic flavours that actually deliver.
Milo Coconut Milk Pudding
Take this coconut base and layer it with malted chocolate. The Milo coconut milk pudding tastes like childhood in Hong Kong, where everyone grew up drinking Milo with breakfast. Two distinct layers, one bowl, total nostalgia hit. Kids go absolutely nuts for this version.
Osmanthus Flower Jelly
If you've mastered agar agar with this recipe, osmanthus flower jelly is your next move. Delicate floral notes, golden colour, ridiculously refreshing. Chinese tea houses serve this during autumn when osmanthus blooms. You can make it year-round with dried flowers from any Asian grocery store.
Peach Gum Dessert Soup
Peach gum soup delivers that same silky texture but in liquid form. The peach gum (桃膠) is actually tree sap that swells into translucent, jelly-like pearls. Traditional Chinese Medicine claims it's amazing for skin. All I know is it tastes incredible with longan and snow fungus. Serves warm or chilled.
Black Sesame Tang Yuan
These glutinous rice balls stuffed with black sesame paste hit different from regular pudding. Chewy outer shell, liquid filling that bursts in your mouth. Traditionally served during winter solstice and Chinese New Year. Way more fun to eat than standard desserts because you get that textural surprise with every bite.
Hojicha Ice Cream (No-Churn)
Skip the ice cream maker completely. This hojicha nice cream uses the same no-fuss philosophy as the coconut pudding. Roasted green tea flavour, dairy-free base, zero eggs required. Blend, freeze, done. Adults love the sophisticated tea notes. Kids love anything they can eat with a cone.
Why These Work Together
All these vegan Asian desserts share a common thread: simple ingredients, authentic flavours, techniques that actually work. No tricky tempering, no stand mixers, no specialty equipment. Just solid recipes that respect traditional methods while keeping things accessible for home cooks.
The agar agar skills you learned here transfer directly to the osmanthus jelly. The coconut milk base works for both pudding and ice cream. Once you've nailed one, the others come together even faster.
Want something warm? Try the peach gum soup or tang yuan. Need it cold? Stick with the jellies and ice cream. Craving chocolate? Go for the Milo version. They all scratch different dessert itches while staying true to Chinese culinary traditions.
I guarantee that this will become one of your favourite desserts!
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> Recipe Card
PrintCoconut Milk Pudding Recipe (Vegan, 4 Ingredients)
This Coconut Milk Pudding 椰汁糕 delivers silky sweetness with just four pantry staples. No eggs, no dairy, no fuss. The agar agar sets into a smooth jelly that melts on your tongue, lighter than the versions you'd find at dim sum. Skip the refined sugar too. Monk fruit keeps it naturally sweet without the crash. Whether you're vegan, dairy-free, or just craving something cool and creamy, this Chinese coconut dessert works every single time. Go ahead, impress your vegan friends!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4-6 persons 1x
- Category: Dessert
- Method: Boil
- Cuisine: Chinese, Vegan
- Diet: Vegan
Ingredients
- 400 ml Full-Fat Coconut milk
- 100 ml Drinking water (previously boiled or filtered water)
- 29g Agar Agar Powder or Gelatin powder
- 60g Monk Fruit Sugar
Instructions
- Add cold water to a large bowl, followed by agar agar powder and monk fruit sugar. Mix well with a whisk to dissolve.
- Add a can of full-fat coconut milk to the liquid mixture.
- Pour the eggless coconut pudding mixture into a small saucepan and heat over low heat. Combine and melt the Agar Agar powder. Do not bring it to a boil. As long as the thickening agent fully dissolves.
- Lightly grease the mould with vegetable oil or line it with plastic wrap. This will help you remove the pudding from the mould later.
- Pour the liquid into a mould or pyrex glass container. Let the liquid cool down.
- Place the whole thing in the refrigerator to set it overnight.
- Serve and enjoy this delicious vegan coconut desserts cold.
Equipment
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Rubbermaid brilliance container
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Thai Kitchen Coconut Milk Unsweetened
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Buy Now → Notes
- Coconut Milk Pudding can be stored in an airtight container for up to 3 days in this 100% airtight, leakproof container.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 68.9 g
- Sodium: 253.2 mg
- Fat: 13.6 g
- Carbohydrates: 80.7 g
- Fiber: 0.4 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Pin the above image to your Asian Vegan Recipe Pinterest Board to bookmark this page. We are so excited to share our recipes with you!
MORE VEGAN RECIPES:
- Super Alkaline Kale Salad
- Double-Steamed Snow Pear with Fritllaria Bulb Recipe 川貝燉雪梨
- Hawthorn Goji Berry Tea 山楂杞子茶
- Air Fryer Salt and Pepper Tofu
- Vegan Okonomiyaki Cauliflower Bites
- Anti-Inflammatory Vegan
- Hojicha Oat Milk Nice Cream (No Churn, Egg Free, Dairy Free)
- No Mayo Apple Vinegar Coleslaw
Winnie says
I have just made this twice with agar agar powder 29g as instructed in the recipe but each time the mixture has come out solid and not like a jelly. I’m not sure what I’m doing wrong. The agar agar powder I got had instructions on the back to soak it for 10 minutes then bring up to 95C before cooling down which is what I did.
I also tried not heating it up to that temperature but then it didn’t set!
Katie says
This coconut milk pudding is amazing! Super rich and delicious
Cindy says
Creamy and delicious! This is a keeper!
Erin says
This Chinese coconut milk pudding is such a perfect recipe for a hot day ... thank you!
KF says
You mentioned in the instructions that "To create a creamy texture, you can also mix a can of coconut cream with a can of unsweetened light coconut milk."
However, you did not mention how much more of the other ingredients (water, gelatin powder, sugar) I will need to increase as well in order to achieve the same consistency as opposed to just using 400ml of Coconut Milk alone.
Nancy says
Hello, you can mix coconut cream with a can of unsweetened light coconut milk of equal portion to substitute for 400 ml Full-Fat Coconut milk. So 200ml coconut cream + 200ml unsweetened light coconut milk to replace 400ml of Full-Fat Coconut milk. Hope this helps clarifies your question. thanks
KF says
Great!! Thanks so much for the quick response. I am going to make it this very minute. As soon as my wife saw me take out the ingredients, she’s all hyped up now.
Nancy says
that's awesome!! She must be so lucky to have someone make this for her!
Choclette says
Your coconut pudding looks really lovely. Can't wait to try it. Just need to get hold of some agar agar. I don't know what happened to the last pack I bought.
Nancy says
Oh no!! I'm sure it's just hiding! Hope you got to make it!!
Beth says
I can't believe how easy this is. Absolutely delicious. Thanks for a great recipe!
Nancy says
100% just simple and wholesome ingredients!
Shadi Hasanzade says
So easy and delicious! My family loved it!
Nancy says
Cheers to that!
Andrea says
I can't believe this coconut milk pudding is this easy to make. I'm looking forward to trying it.
Nancy says
Enjoy this easy and refreshing dessert!
Gina Abernathy says
This was so creamy and smooth. The perfect dessert.
Nancy says
Everyone in the family loves this easy dessert!
kushigalu says
Drooling over this delicious coconut milk pudding. thanks for sharing
Nancy says
don't drool it! It's easy to make. You can enjoy it in no time!
Mahy says
If you as me, I love everything pudding... so this recipe is definitely something I would try.
Nancy says
You must try this classic coconut pudding !! it's super refreshing!
Anjali says
Love this vegan dessert!! It was creamy, perfectly sweet and surprisingly easy to make!
Nancy says
This vegan coconut milk pudding is kid friendly and delicious to make!
Charla says
We use a lot of coconut milk in our Caribbean dishes, including dessert but we don't make puddings like this. I would love to try this as it's different from my cultural foods.
Nancy says
You will love this coconut jello!
Charles A Lewis says
I can't wait to try this coconut milk, egg free dessert! It;s super easy to make and it looks deelish!
Nancy says
Charles - i hear it calling your name!
Katie says
Love this vegan coconut milk pudding recipe so much! It's easy to make and so delicious!
Nancy says
High five Katie! Zero fail a success!
Addie says
Such a beautiful and Delicious dessert! Definitely unforgettable and so easy too.
Nancy says
Addie you are amazing. Appreciate you!
Andrea says
this milk pudding turned out so tasty!
Nancy says
Wasn't it so refreshing?
Deb says
Love that this is vegan. I made it last weekend for a family brunch and all were pleased!
Nancy says
Vegans and carnivores all love this classic recipe!
Rupali says
Such a pretty dessert! And tasted delicious too. I added a drop of pink food colour and it looked super cute!
Nancy says
What a great idea on the food coloring!
Giangi Townsend says
That looks and sounds fantastic, look forward to making it . Thank you for sharing
Nancy says
Enjoy Giangi!
Jenn says
So delicious thank you for the recipe!
Nora says
They look really pretty! I will try your recipe this weekend right away! Am excited!
Jacqui says
Made it with agar and it came out great! Such a cute and decorative dessert
Juliette says
This Chinese coconut milk pudding looks delicious and beautiful.
Nancy says
I'm so happy to hear that you love this easy asian desserts!
[email protected] says
This Chinese coconut milk pudding looks beautiful
Nancy says
Thanks Juliet!
Aimee Mars says
I've been looking for something with coconut milk and this recipe popped up. Easy to make and delicious!
Nancy says
Hi Aimee - i'm so glad this easy coconut milk recipe found you!
Holley says
This is such a fun and delicious dessert! Great recipe!
Nancy says
Thanks Holley! Enjoy!
cam says
This was sooo creamy and delicious! I loved how few ingredients were needed and it was so easy to make!
Nancy says
I totally agree! I love easy but tasty desserts too!
Michelle says
This is such a beautiful dish! I can't believe how simple the ingredients are!
Nancy says
Did you make it with coconut milk or did you add in fresh fruits too?
Katie says
This is so cool! I am hooked on this delicious recipe!
Nancy says
Enjoy Katie! It takes no time to make!
Anjali says
This coconut milk pudding was so easy to make and was so tasty! My kids loved it too!
Nancy says
my DD is OBSEESSED with this chinese coconut milk jelly too!
Marina says
My picky eaters loved your coconut pudding. I love it when I find a healthy desssert as this one, thanks!
Nancy says
hooray!! I'm so happy that this coconut milk pudding is kid friendly!
Natalie says
Nothing gives me more pleasure than to find a healthy, but tasteful dessert. My kids and I loved your vegan pudding, thanks!
Nancy says
Thanks Natalie! I knew you would love it!
kushigalu says
This pudding looks so creamy and delicious. Pinned to try this soon.
Nancy says
Thanks for your support !
Ieva says
So easy and delicious! We love coconut flavour and these really hit the spot! Unfortunately, we couldn't find any monk fruit sugar, but maple syrup worked just as well! Thanks for another great recipe 🙂
Nancy says
You can find monk fruit sugar on easily on Amazon or Costco. But yes Maple Syrup works just as lovely!
Shashi at Savory Spin says
This is such a gorgeous, elegant and easy dessert! Thanks so much for sharing this - definitely a winner!
Nancy says
Thanks Shashi! It is kid friendly too!