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Chinese Coconut Pudding
SUBMITTED 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."
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
1 Hr
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons unflavored gelatin
1 3/8 cups boiling water
1 (5 ounce) can evaporated milk
1 cup white sugar
1 teaspoon coconut extract
2 egg whites
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DIRECTIONS
Lightly grease a 1-quart mold.
In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.
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REVIEWS
Reviewed on Oct. 8, 2003 by MYRAA2002
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MYRAA2002
Oct. 8, 2003
As good as any you get in a chinese dim sum. I use splenda and evap. skim milk.
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13 users found this review helpful
As good as any you get in a chinese dim sum. I use splenda and evap. skim milk.
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Reviewed on Dec. 29, 2004 by JILLIAN88
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JILLIAN88
Dec. 29, 2004
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.
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10 users found this review helpful
I found this recipe to be absolutely fantastic! I even found myself sneaking a little of it...
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Reviewed on Nov. 17, 2006 by SecondsPlease
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SecondsPlease
Nov. 17, 2006
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.
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6 users found this review helpful
Taste like restaurant quality dim sum. We used Carnation evaporated milk and was a little...
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Reviewed on Dec. 16, 2005 by
FOODFRIENDLY1
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FOODFRIENDLY1
Dec. 16, 2005
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.
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3 users found this review helpful
Yum! This recipe is quick & easy. As suggested by Jillian88 I substituted coconut cream for...
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Reviewed on Jan. 22, 2007 by
IMVINTAGE
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IMVINTAGE
Jan. 22, 2007
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!
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1 user found this review helpful
I used 5 oz. of cream of coconut & omitted all the sugar as it is plenty sweet on it's own. I...
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Reviewed on Mar. 9, 2008 by candace
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candace
Mar. 9, 2008
It has really good flavor but the consistency is a little strange. The kids liked it.
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0 users found this review helpful
It has really good flavor but the consistency is a little strange. The kids liked it.
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Reviewed on Feb. 5, 2008 by mayura
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mayura
Feb. 5, 2008
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.
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0 users found this review helpful
This was gross. It did set properly, but tasted NOTHING like coconut pudding. Unless you like...
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Reviewed on Aug. 30, 2006 by Ginn
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Ginn
Aug. 30, 2006
ok, but I think if I make it again I will use whipped cream instead of egg whites.
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0 users found this review helpful
ok, but I think if I make it again I will use whipped cream instead of egg whites.
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Reviewed on Nov. 23, 2005 by
Chuck
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Chuck
Nov. 23, 2005
This is Excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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0 users found this review helpful
This is Excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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