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椰汁糕 Vegan Chinese Coconut Milk Pudding (Easy)

Chinese Coconut Milk Pudding (vegan)

5 from 28 reviews

椰汁糕 Chinese Coconut Milk Pudding is a refreshingly creamy, smooth and lightly sweetened popular Asian dessert. This zero-fail dairy-free, eggless vegan treat only requires four simple ingredients! This homemade coconut milk pudding is healthier than Chinese restaurants serving Hong Kong dim sum. We rely on the natural sweetness of coconut milk and lightly sweeten it with Monk Fruit sugar replacement! In fact, this homemade version will satisfy any sweet tooth and impress your vegan friends!

Ingredients

Scale
  • 400 ml Full-Fat Coconut milk
  • 100 ml Drinking water (previously boiled or filtered water)
  • 29g Gelatin powder
  • 60g Monk Fruit Sugar

Instructions

  1. Add cold water to a large bowl, followed by agar agar powder and monk fruit sugar. Mix well with a whisk to dissolve.
  2. Add a can of full-fat coconut milk to the liquid mixture.
  3. 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.
  4. Lightly grease the mould with vegetable oil or line it with plastic wrap. This will help you remove the pudding from the mould later.
  5. Pour the liquid into a mould or pyrex glass container. Let the liquid cool down.
  6. Place the whole thing in the refrigerator to set it overnight.
  7. Serve and enjoy this delicious vegan coconut desserts cold.

Equipment

Notes

  1. Coconut Milk Pudding can be stored in an airtight container for up to 3 days in this 100% airtight, leakproof container.

Nutrition

Keywords: 椰汁糕, Chinese, Coconut Milk, Pudding, vegan, plant based, desserts

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