3 Ingredient Coconut Pudding
Creamy and rich this coconut dessert is tropical lovers delight. It is so simple to make using coconut milk powder, sugar and gelatin. Serve it with your favorite fruit and toasted desiccated coconut.
Equipment
- Sauce pot
- Spoon
- Setting bowls/glasses
Ingredients
- 8 tbsp coconut milk powder
- 3 tbsp castor sugar
- 3 tsp gelatin powder/3 gelatin leaves
- 1 1/2 cups water
Serve with
- Mango desiccated coconut
Instructions
- In a sauce pot add the water, sugar and place on medium heat. Bring to a boil and stir every now and then, we want the sugar to dissolve.
- Soak the gelatin leaves in cold water for a minute.
- Add the coconut powder into the water sugar mixture and stir over the heat until combined (not more than 1-2mins). Take off the heat.
- Squeeze out the excess water from the gelatin sheets and add to the hot coconut mixture. Whisk until smooth and dissolved.
- Pour into glasses and set in the fridge for a minimum of 2 hours but preferably overnight.
- Serve with fresh mango and desiccated coconut.
Notes
- You can use up to 12 tbsp of coconut milk powder depending on how it tastes. I like adding more powder for a more creamy coconut pudding oven set.
- *Or 3 tsp gelatin powder. My gelatin leaves had a bloom strength of 100 which is 5gm. Sprinkle the gelatin powder over 2 tbsp water and allow it to get firm, heat the firm gelatin in the coconut water and sugar mixture until dissolved.
- Allow it to set for at least 2 hours before serving.