COCONUT MILK PUDDING WITH GELATIN RECIPES

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COCONUT MILK PUDDING | CHINA SICHUAN FOOD



Coconut Milk Pudding | China Sichuan Food image

Creamy and light coconut milk pudding

Provided by Elaine

Categories     Dessert

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 2

Number Of Ingredients 7

1/4 cup coconut milk ( , 60g)
2 pieces of gelatin sheets ( , 10g)
95 g heavy cream ( , 1/4 cup + 3 tbsp.)
135 g milk ( , 1/2 cup + 1 tbsp. )
3 tbsp. sugar ( , 37g)
desiccated coconut as needed
fresh fruit as needed

Steps:

  • Soak the gelatin in cold water, soaking for several minutes until they become soft and transparent. Move out and drain completely.
  • Mix milk, coconut milk, heavy cream and sugar in a small pot. Heat over slowest fire until the sugar dissolves (use slowest fire and don’t boil your mixture).
  • Add gelatin sheets in and stir to make sure they are completely dissolved too.
  • Spoon the mixture into any container or mould and set in fridge for at least 4 hours before serving.
  • For coconut milk pudding bites: lay plastic wrapper in the bottom of a rectangle container and then pour the mixture in. Refrigerate for 4 hours, transfer out and cut into one-bite size cubes and coat with desiccated coconut before serving.

Nutrition Facts : Calories 366 kcal, CarbohydrateContent 28 g, ProteinContent 4 g, FatContent 27 g, SaturatedFatContent 18 g, CholesterolContent 71 mg, SodiumContent 53 mg, SugarContent 25 g, ServingSize 1 serving

LOW CARB COCONUT PUDDING (PALEO, KETO)



Low Carb Coconut Pudding (Paleo, Keto) image

Provided by Brenda Bennett | Sugar Free Mom

Yield 6

Number Of Ingredients 7

27 ounces Coconut milk (unsweetened, canned)
1/4 tsp salt
1 tsp vanilla extract
3 tsp gelatin
1 tsp Coconut liquid stevia
1 cup whipped coconut cream
fresh berries, unsweet coconut flakes

Steps:

  • Place the coconut milk in a sauce pan over medium high heat. Bring to a boil while stirring constantly to remove lumps.
  • Once boiling reduce heat to simmer and sprinkle in gelatin. Continue to stir for about 10 minutes until mixture thickens and reduces.
  • After 10 minutes, remove from heat and stir in remaining ingredients. Taste and adjust stevia if needed.
  • Pour into 6 small mason jars or ramekins.
  • Allow to cool 30 minutes then refrigerate for 3 hours or overnight. When ready to serve, top with fresh berries, sugar free whipped coconut cream and unsweetened coconut flakes if desired. 

Nutrition Facts : ServingSize 4 ounces, Calories 242 kcal, CarbohydrateContent 3 g, ProteinContent 3 g, FatContent 25 g, SaturatedFatContent 21 g, SodiumContent 117 mg

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