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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coconut Pudding (Dim Sum) Recipe

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This recipe for Coconut Pudding (Dim Sum) is from The Cordero Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 tsp powdered Robertsons gelatine (or enough gelatine to set 1.1L of liquid)

100g granulated sugar

200ml boiling water

2 x 400ml tins of coconut milk

100ml whole milk (or alternatively use unsweetened soy milk)

Handful of frozen goji berries, rehydrated in boiling water

Directions:
Directions:
In a medium-sized bowl, dissolve the gelatine and the sugar with the boiling water, stirring until the mixture turns clear. If using sheet gelatine, dissolve the sugar in the boiling water in a bowl and soak the gelatine sheets, according to packet instructions and then dissolve the gelatine. Leave to cool slightly.

In a large bowl, combine the coconut milk with the whole milk, stirring the contents of the tins of coconut milk with a spoon or chopstick well before adding to the bowl. Pour the dissolved sugar and gelatine into the milk mixture, stirring well to combine. Taste and add more sugar (by dissolving in more boiling water) if necessary.

Pour the mixture through a sieve into a 1.5L square or rectangular pyrex dish (or any other rectangular or square container you have). Cover with clingfilm, making sure it doesn’t touch the surface and refrigerate for around 4 – 6 hours (or overnight) until it has a relatively firm set – this means that it will hold its shape when you lift out a square.

Once set, use a palette knife to cut out large squares of the pudding and top each square with a goji berry to serve.

This can also be dipped in dessicated coconut to coat outsides.

 

 

 

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