This dairy free fragrant Coconut Milk Pudding can be made easily with a few ingredients. It can be made one or two days ahead and keep refrigerated before serving. Definitely an after meal sweet treat for everyone.
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Coconut Milk Pudding
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 250g coconut milk
- 500ml water
- 1 pkt (12g) agar agar powder
- 120g sugar
- 3 blades pandan leaves, knotted
- 2-3 fresh mangoes, diced
- 2 pkt aloe vera with syrup
- red bean soup (store bought)
Instructions
- Place sugar, water, pandan leaves and agar agar powders in a pot over medium heat. Stir until sugar dissolves and boil for about 3 minutes.
- Discard pandan leaves and pour in coconut milk with a pinch of salt. Stir mixture over low heat and 2-3 minutes with a hand whisk, do not boil.
- Pour mixture into into a 7 or inch tray pan or jelly moulds. Cool down pudding and refrigerate for 2 hours or until set.
- To serve, cut coconut pudding into desired size. Also can be cut into cubes, combine with some mango cubes and aloe vera or with some red bean soup.
Notes
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椰汁糕
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 250克 椰浆
- 500毫升 水
- 1包（12克）菜燕粉
- 120克 细糖
- 3片 香兰叶
- 2-3 芒果
- 2包 芦荟连汤汁
- 适量红豆汤 （买现成的）
Instructions
- 将砂糖，水，香兰叶和菜燕粉一起放入锅里。用中火煮致糖融化，继续搅拌约3分钟。
- 拿掉香兰叶，倒入椰浆和少许盐。以小火搅拌约一分钟便可，不要煮滚。
- 倒入一个7寸方模或果冻模。待凉后放进冰箱冷藏2-3小时或致直凝固。
- 食用食把椰汁糕切片。也可以切丁配搭芒果丁和少许芦荟或配红豆汤也一样好吃。
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