This recipe is all thanks to my friends at Eastern having said this, I have only ever used coconut milk powder to make fish curry, stew, or any curry recipe. I have never used it to make a dessert. Which is why I was adamant to try making a dessert using coconut milk powder. It turned into one of the best coconut recipes I have ever made. When looking up recipes on how to make coconut pudding at home I saw recipes using coconut milk from a can, coconut cream from a can, coconut flesh but none with coconut milk powder.

The beauty about this recipe is that it is a no bake recipe, super simple to make and is delicious too. The coconut milk powder creates a creamy and delicious coconut pudding that has the texture of custard but wobbles like jelly, it is soft, rich, velvet smooth and so good. I like setting the pudding overnight in the fridge but a 2-3 hours in the fridge is plenty

3 Ingredient Coconut Pudding

Organic Way LLC

Servings

4 people

Prep Time

90 minutes

Cook Time

30 minutes

Cuisine

American, British, English, Thai Servings

Category

3 Ingredient Coconut Pudding

This recipe is all thanks to my friends at Eastern having said this, I have only ever used coconut milk powder to make fish curry, stew, or any curry recipe. I have never used it to make a dessert. Which is why I was adamant to try making a dessert using coconut milk powder. It turned into one of the best coconut recipes I have ever made. When looking up recipes on how to make coconut pudding at home I saw recipes using coconut milk from a can, coconut cream from a can, coconut flesh but none with coconut milk powder.

The beauty about this recipe is that it is a no bake recipe, super simple to make and is delicious too. The coconut milk powder creates a creamy and delicious coconut pudding that has the texture of custard but wobbles like jelly, it is soft, rich, velvet smooth and so good. I like setting the pudding overnight in the fridge but a 2-3 hours in the fridge is plenty

Ingredients

• 8 tbsp coconut milk powder
• 3 tbsp castor sugar
• 3 tsp gelatin powder/3 gelatin leaves
• 1 1/2 cups water

Directions

1. 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.

2. Soak the gelatin leaves in cold water for a minute.

3. 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.

4. Squeeze out the excess water from the gelatin sheets and add to the hot coconut mixture. Whisk until smooth and dissolved.

5. Pour into glasses and set in the fridge for a minimum of 2 hours but preferably overnight.

6. Serve with fresh mango and desiccated coconut.