Reviewed: Jan. 11, 2012

I made this today. Firstly, it's not pudding; it's coconut flavored gelatin mixed with meringue. The texture is weird (so is the color since evaporated milk is brownish): foamy egg whites and glops of gelatin folded together. Two textures that really don't marry we'll. The only thing that makes it coconut flavored is the extract. Once chilled it is a little bit refreshing but not enough to make me want to make it again. Thanks Yi-Fun Hsuesh for sharing...it just isn't for me.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AllieGeekPi

Cooking Level: Expert

Reviewed: Apr. 29, 2011

Very good and refreshing but i thought it needed more flavor so i added some vanilla extract and almond extract. Sounds gross but tastes great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Madison Smith

Reviewed: Aug. 6, 2010

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

derfti

Reviewed: Aug. 9, 2009

Thanks for putting up this recipe. Great dessert! Too sweet though. I'll use less sugar next time.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

vttruong

Reviewed: Mar. 9, 2008

It has really good flavor but the consistency is a little strange. The kids liked it.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

candace

Reviewed: 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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

mayura

Cooking Level: Intermediate

Reviewed: 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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: 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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

SecondsPlease

Reviewed: Aug. 30, 2006

ok, but I think if I make it again I will use whipped cream instead of egg whites.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Ginn

Cooking Level: Intermediate

Reviewed: 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.

Was this review helpful? [ YES ]
10 users found this review helpful