Creamy Coconut Pudding


Jenny He – Student

Who can resist the temptation of cool, creamy, and soft coconut pudding on a sizzling hot day? This dessert is very popular in Hong Kong and it is found in most Chinese restaurants. I remember as a kid I would always anticipate entering the house and seeing a batch of freshly made coconut pudding sitting on the dinner table ready for me to devour. It felt very refreshing especially after spending a long day outside in the sun. This easy, quick and delicious pudding is suitable for all four seasons and will always have you wanting some more!


1 tbsp. pure gelatin powder

200 mL hot water

400 mL Premium Coconut Milk

100 mL Evaporated Milk

4 ½ tbsp. rock sugar

2 tbsp.  Shredded coconut (optional)

*rock sugar can be substituted with ¾ cup of sugar

Prep time: 15 minutes

Chilling time: approximately 2.5 hours

Yield: 2 servings


  1. Using a medium size bowl, dissolve 4 ½ tbsp. of rock sugar in 100 mL of hot water.
  2. Add in 400 mL of coconut milk and 100 mL evaporated milk into the dissolved sugar. Stir and mix thoroughly.
  3. Dissolve 1 tbsp. of gelatin powder in 100 mL of hot water in a separate bowl. It may take a few minutes for it to become fully dissolved.
  4.  Add the dissolved gelatin powder into the mixture of sugar, coconut milk evaporated milk prepared in step 2.
  5. After the mixture has been well mixed, pour it into mango pudding cups or a container.
  6. Refrigerate until it is set.
  7. (optional) Spread shredded coconut onto pudding to enhance flavour.




PDF download: coconut pudding

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