Chinese Coconut Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp unflavored gelatin1 3/8 cups water (1/2 cup cold, rest boiling)1 can of coconut milk (400 ml)1/2 cup sugar2 egg whites
1. Lightly grease a 1 litre container if you are going to flip out the pudding before serving. Otherwise, use a container which you can cut the pudding in without scratching the container.
2. In a small microwaveable bowl, dissolve gelatin with 1/2 cup of cold water. Set aside for 5 mins.
3. Microwave the gelatin mixture for 10-15 seconds.
4. Transfer to larger bowl, pour remaining boiling water to mix well. (Step 2 is to avoid having lumps in gelatin mixture.)
5. Add sugar, once it is dissolved, add coconut milk. Allow to cool to room temperature.
6. Whip egg whites until soft peak.
7. When gelatin is cooled to room temperature, place gelatin bowl in an ice bath.
8. When mixture begins to set*, fold egg whites into it.
9. Spread in prepared dish and refrigerate until set.
10. Equally divide into 4 before serving.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHAFATALE.
2. In a small microwaveable bowl, dissolve gelatin with 1/2 cup of cold water. Set aside for 5 mins.
3. Microwave the gelatin mixture for 10-15 seconds.
4. Transfer to larger bowl, pour remaining boiling water to mix well. (Step 2 is to avoid having lumps in gelatin mixture.)
5. Add sugar, once it is dissolved, add coconut milk. Allow to cool to room temperature.
6. Whip egg whites until soft peak.
7. When gelatin is cooled to room temperature, place gelatin bowl in an ice bath.
8. When mixture begins to set*, fold egg whites into it.
9. Spread in prepared dish and refrigerate until set.
10. Equally divide into 4 before serving.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHAFATALE.
Nutritional Info Amount Per Serving
- Calories: 174.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 35.4 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 0.0 g
- Protein: 3.5 g
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