Coconut Jelly - Coconut Pudding - Panna Cotta de Coco 椰汁糕 椰子冻快速且容易做

Coconut jelly or coconut cream pudding is the Asian version of Panna Cotta. It uses coconut cream in place of heavy cream. It takes only 10 minutes to cook and then about 4 hours to chill. The result is a flavorful and refreshing dessert.

Coconut Pudding recipe
Ingredients

One 14 oz can (400 ml) of coconut cream
3 cups (700 ML) regular milk
4 packages (28 g) gelatin (or Agar) powder
3/4 cup (150 g) granulated sugar
1/4 tsp salt

Step 1 - Soften the Gelatin (or Agar)
Pour gelatin (or Agar) powder in one cup cold milk - stir and set it aside to soften.

Step 2 - Prepare the Pudding
In a pot, add the remaining milk, coconut cream, sugar, and salt - stirring often. Bring the mixture to a boil (about 2 minutes), and turn down the heat from medium to low.

Next, gradually add the softened gelatin (or Agar) mixture into the simmering pot. The softened gelatin will melt quickly, about one minute or less.

Note: If you use Agar instead of gelatin, cook for 3 to 4 minutes more, stirring constantly.

After the gelatin (or agar) has melted, turn off the heat.

Pour the cooked pudding into a serving pan.
Once the mixture has cooled to room temperature, transfer to a refrigerator and let it set for at least 4 hours.

Step 3 - Serving the Pudding
After pudding has set, remove from refrigerator.
Cut pudding into portions and serve.
Enjoy!

Music: Autumn Day, Creative Commons Music by Kevin MacLeod

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