As you skedaddle through winter and emerge on the other side, looking forward to summer, it's only natural if you start dreaming of refreshing, light, and incredibly delicious desserts. And one of the perfect dishes that fit this criteria is the refreshing coconut jelly pudding with its creamy coconut milk, sweet and soft jelly, and crunchy toasted coconut flakes that create an awesome combination in this tropical dessert.
This pudding is perfect for a hot summer evening, potluck dinner, or a special treat for your loved ones. The mixture of coconut milk, jelly, and toasted coconut flakes creates a fragrance that can transport you to a tropical beachside with nothing but bliss and mirth on your side.
Coconut Jelly Pudding
Ingredients:
- 21 gm gelatin
- 402 ml coconut milk
- 203 gm sugar
- A pinch of salt
- 2 tsp vanilla extract
- 121 ml cream
- 202 gm sugar
- 203 ml water
- 2 tsp gelatin
- 2 tsp vanilla extract
- 121 ml coconut milk
- Coconut flakes
- Tropical fruit
- Edible flowers or leaves
- Honey or maple syrup
Method:
- To make the pudding, you have to soften unflavored gelatin in some cold water for about 5 minutes or until the gelatin is soft and pliable.
- In a medium saucepan, you can pour coconut milk, granulated sugar, and salt. Then, over medium heat, you have to stir constantly until the sugar is dissolved and the mixture is hot but not boiling.
- Next, you have to remove the saucepan from the heat, add the soaked gelatin, and stir until the gelatin is fully dissolved.
- Then, you have to let the mixture strain into a big bowl to remove as much of the gelatin clumps as you can, and allow the mixture to cool at room temperature until it achieves a consistency that's just a little thicker than that of honey.
- Now, you can let the mixture cool all the way and stir with heavy cream with pure vanilla extract, and mix everything well.
- After that, you should spoon the pudding mixture into individual service cups and chill them until they are firmly in the refrigerator for about 4 hours.
- Next, you can prepare the jelly topping by dissolving granulated sugar in water together with unflavored gelatin in a small saucepan over medium fire, while you stir it constantly until it is hot but not bubbling.
- Next, you need to remove the concoction from heat, cool it down to room temperature, or until it has a thick consistency like honey.
- After that, you have to sieve the mixture into a bowl so all the lumps of gelatin can be removed. Then, you will add pure vanilla extract and coconut milk and stir them until they are smooth and creamy.
- Now, you can pour the jelly topping over the pudding with a spoon and chill the pudding in the refrigerator for an additional 45 minutes.
- Finally, you can serve this pudding by dusting it with toasted coconut flakes and a dash of granulated sugar and top with fresh tropical fruits like pineapple or kiwi.
You can add a teaspoon of coconut extract or a tablespoon of shredded coconut to the pudding mixture to reinforce the flavor of the coconuts. If you're looking to make a unique pudding cake, you should begin with the pudding, then the jelly topping, and so on up through the layers until you reach the top of the pudding.
Alternatively, you may prepare individual puddings in small-sized individual serving cups and let them set in the refrigerator before eating.
Using coconut milk in the pudding will give you some benefits that include healthy fats and proteins. At the same time, it might help counterbalance some amount of the sweetness resulting from the added sugar and the jelly. The gelatin in the dish will give it that firmness and that jelly-like texture. It will also balance the sweetness of sugar and jelly.
Decorating is the last detail which is going to make your pudding aesthetic and personalized. You can add a crunchy texture and tropical flavor to your pudding by sprinkling toasted coconut flakes on top. You can also top it with some honey or maple syrup to add a hint of smoky sweetness.
Adding an edible flower or leaf will give that subtle rustic touch and burst of color to your pudding.