Chinese Coconut Pudding

This easy Chinese Coconut Pudding recipe is rich, creamy and only requires 5 ingredients. Now you can have your favorite dim sum recipe at home. This recipe is refined sugar free but also has a vegan option!

What is Chinese coconut pudding?

Chinese Coconut Pudding is essentially coconut jelly and often seen at dim sum. It’s easy to make since it’s essentially a ‘no cook' recipe.  If you’d like other dim sum recipes try our Taro Cake recipe. If you’d like to try other ‘jelly’ recipes try our Zombie Brain Jello (not as gory as it sounds but a fun Halloween dessert) and Tart Cherry and Plum Gummies.

Keep in mind that this recipe is refined sugar free therefore, it’s going to be a bit darker and have a more floral scent and taste. If you prefer the more traditional recipe, you can substitute honey for cane sugar.

What is coconut pudding made of?

Traditionally, Chinese coconut pudding includes coconut milk as well as cow’s milk as well and white sugar. For this recipe, we’re keeping it refined sugar free using honey. The honey has a very strong floral taste. If you’re wanting a more traditional recipe, I’ve included instructions to substitute the honey for white sugar as well as a vegan option in the recipe notes.

The ingredients are as follows:

• Gelatin: To make this vegan, see the notes. This brand is recommended.
• Coconut Milk: One can is equal to about 1 3/4 cups total. See notes for recommended coconut milk.
• Milk: To make this recipe vegan, see the notes.
• Honey: Use light honey to keep the pudding as white as possible. To keep this recipe more traditional, check out the notes for substitutions.
• Salt

How to make Chinese coconut milk pudding

1. Combine the gelatin and milk. Stir to combine and then set aside.

2. In a saucepan over medium heat, add the coconut milk, honey and salt, then stir to combine.

3. Cook over high heat for about 3 minutes or until the coconut milk and honey have combined, while stirring or whisking constantly. Add the gelatin and milk mixture then stir until smooth another 2 to 3 minutes. Remove from the heat.

4. Pour into a an 8x8 pan and then let set/chill in the fridge before serving.

5. To serve, cut into squares and serve immediately.

Which type of coconut milk should you use?

For this recipe, I used Native Forest, but Natural Value or Star Anise Foods are also good options. Star Anise Foods Coconut Milk is harder to find though. I used Native Forest because it’s so easy to find and what I had on hand. I recommend these coconut milks because they do not have any additives. Without additives, the coconut cream, milk and water will separate somewhat. You don’t notice the separation as much unless you decide to make this dairy free. Then the separation is extremely noticeable.  

If you would like to avoid the separation, you’d need to use a coconut milk that includes an additive or emulsifier like guar gum. However, these types of emulsifiers are not only non-nutritive but considered anti-nutrient. They reduce the absorbability of some nutrients, are difficult to digest and have ‘detergent-like’ qualities. [Source]   Essentially, they are bad for your gut health. While these types of emulsifiers can be fine in moderation, it’s not something I like to include in my daily diet. Nor will it change the taste of the coconut pudding.

How do you store coconut jelly?

Store is in an airtight resealable container in the refrigerator. Make sure to eat this dessert within 3-5 days.  

Tips for making the best coconut jelly dessert

• If you prefer, you can substitute cow’s milk for 1 can (about 1 3/4 cups) of coconut milk. Please note that if you use coconut milk without emulsifiers then your pudding will show separation of coconut cream, milk and water. It doesn’t affect the taste just the appearance.
• To make this vegan, you’ll need to use 1 tablespoon agar agar powder instead of gelatin, maple syrup (use this sweetener to keep the recipe refined sugar free) or white sugar instead of honey and another can of coconut milk instead of cow’s milk. And the method is different as agar agar powder has different needs than gelatin. Combine all the ingredients in a small stock pot over medium heat. Bring to a slow boil and let cook for about 3 minutes. Remove from the heat and pour into the serving dish immediately. The agar agar powder allows the mixture to solidify at room temperature in a much shorten amount of time than gelatin.
• Use light honey to keep the pudding as white (traditional) as possible.
• If you prefer a more traditional recipe or just don't enjoy the strong taste of honey, you can substitute white sugar for the honey.
• This recipe requires an 8x8 baking dish like this one.

If you are looking for dairy free pudding or panna cotta recipes, try these.

• Paleo Pumpkin Pudding
• Vietnamese Tapioca Pudding
• Chocolate Panna Cotta
• AIP Strawberry Rhubarb Panna Cotta
• AIP Coconut Matcha Panna Cotta
• AIP Coconut Pumpkin Panna Cotta
• Zombie Brain Jello (Paleo Jello)

What are the best Asian desserts?

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are core AIP or include notations for modified AIP and reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, check out this post regarding 'What is the AIP diet?' or ask in advance.

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