Recipe by YI-FUN HSUEH
"Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder."
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1 3/8 cups
1 (5 ounce) can
I found this recipe to be absolutely fantastic! I even found myself sneaking a little of it out of the bowl before it was put onto the table! It makes an excellent summer desert, (well it's summer now in Australia, anyway).
When I made it I made a few alterations to the recipe. I used a can of coconut cream instead of the evaporated milk and essence (as my father had just gone and bought a large quantity of the stuff as it was greatly reduced -- so I had to figure out a way to use it!) I also used a little less sugar (just to suit my parents' tastes, but others might prefer it to be sweeter). But all in all, it is a great, beautifully tasting recipe.
This was gross. It did set properly, but tasted NOTHING like coconut pudding. Unless you like the taste of beaten egg whites, I won't recommend this recipe written as is. Try maybe with coconut milk or cream, maybe itll be better.
As good as any you get in a chinese dim sum.
I use splenda and evap. skim milk.
Taste like restaurant quality dim sum. We used Carnation evaporated milk and was a little disappointed in the color. I remember the restaurant pudding being really white, but the evaporated milk causes it to be more of an off white color, which definitely hurts the presentation. Taste great though.
Yum! This recipe is quick & easy. As suggested by Jillian88 I substituted coconut cream for the evaporated milk and coconut extract. However, I'll use less sugar next time as I found 1 cup to be too sweet.
I used 5 oz. of cream of coconut & omitted all the sugar as it is plenty sweet on it's own. I also omitted the coconut extract as I am out & with the use of the cream of coconut, I don't feel it was needed anyway. Thsi held it's shape very well after unmolding w/out having too gelatinous a texture. It's texture was very similiar to an airy meringue....very enjoyable. I unmolded it onto an antique dessert plate & garnished w/ toasted coconut. Very nice asian dessert....thanks for the recipe!
ok, but I think if I make it again I will use whipped cream instead of egg whites.
I can definitely see how this would go over well with kids (offered some to a friend and she wouldn't touch it lol). But I found it lumpy (maybe I'm not adding the egg whites properly), too sweet and I've seen someone else reviewing saying they substituted real coconut milk. Maybe that would make it better. And the evaporated milk does give it an off-white color.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Coconut Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 131
** Calories from Fat: 12
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