I love desserts that feel like a tropical escape and this coconut pudding does just that. It’s creamy, light, and very easy to make you dont need any fancy tools for this. This dish is inspired by treats I’ve tried on trips and in the Bay Area, it is perfect for a refreshing snack or to wow your friends. Simple, sweet, and very delicious.
This pudding is great because it’s very simple. It is dairy-free and you can add fresh fruit or nuts on top. With only a few ingredients, it is cheap to make and perfect for beginners.
In today’s article I’ll show you exactly how to make it, from the ingredients you need to the best ways to serve it. This recipe is quite simple so your pudding will come out smooth and delicious every time. Let’s get started and bring a taste of the tropics to your home.
Why People Love This Tong Sui Coconut Pudding
People love this tong sui coconut pudding for a some simple reasons. It has a creamy, melt-in-your-mouth texture that is cool and refreshing. It’s light but still satisfying which makes it a great dessert for hot days. The coconut flavor is just right not too strong, but sweet and a little nutty.
It’s super easy to make. You spend more time waiting for it to set in the fridge than actually cooking. Plus, it’s naturally gluten-free and vegan, so everyone can enjoy it. It tastes like a classic Asian dessert but in a fun, wobbly pudding form. Kids love it because it’s sweet, and parents love it because it’s a healthier snack. It’s a guilt-free treat that’s perfect for any day.
Ingredients Needed
To make this pudding, you only need a few simple ingredients. For the best taste, try to use high-quality coconut products without any extra stuff added in. Here’s what you’ll need to make 4 servings:
- 2 cups coconut water (use unsweetened)
- 2 tablespoons gelatin powder (or agar-agar for vegans)
- 2 cups full-fat coconut milk (canned is best)
- 1/2 cup sugar (add more or less as you like)
- 1 teaspoon vanilla (optional)
- A pinch of salt
These ingredients make a rich, smooth base. The coconut water keeps it light, and the coconut milk makes it creamy. For a twist, you can add pandan leaves or lime juice. The classic recipe is just as good on its own. Keep leftovers in the fridge for up to three days, but it’s best eaten fresh.
Tools and Equipment
You don’t need much to make this pudding. Here’s what you need for this:
- A pot to heat everything.
- A spoon or whisk to stir.
- Measuring cups and spoons.
- Molds or small cups to hold the pudding.
- A strainer to get rid of lumps (if you want).
- A fridge to cool it.
Step-by-Step Instructions
Making tong sui coconut pudding is simple just heat it gently and give it time to set. Follow these steps for perfect results!
Bloom the Gelatin
First, pour 1/2 cup of coconut water into a small bowl. Sprinkle the gelatin powder on top. Let it sit for 5-10 minutes. This will soften the gelatin and stop it from getting lumpy. It will turn into a thick gel.
Heat the Coconut Mixture
In a pot, add the rest of the coconut water, coconut milk, sugar, and a pinch of salt. If you’re using vanilla, add it now. Stir everything on low heat for 5-7 minutes. Don’t let it boil. You just want the sugar to melt and the mixture to get warm.
Add the Gelatin
Heat the mixture and stir in the gelatin until it dissolves, about 2-3 minutes. If there are lumps, strain it through a fine sieve for smooth pudding.
Pour and Chill
Pour the mix into your molds, filling them about three-quarters full. Put them in the fridge to chill for at least 4 hours, or overnight. This will make the pudding firm but wobbly.
Unmold and Serve
To serve, run a knife around the edges or dip the molds in warm water to loosen. Flip onto plates or serve straight from cups for a casual feel.
Nutritional Information
This tong sui coconut pudding offers a balance of indulgence and nutrition, with coconut providing healthy fats. Here’s an approximate breakdown per serving (based on 4 servings, without toppings):
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250 | 13% |
| Total Fat | 12g | 15% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 0mg | 0% |
| Sodium | 50mg | 2% |
| Total Carbohydrates | 35g | 13% |
| Dietary Fiber | 1g | 4% |
| Sugars | 30g | – |
| Protein | 3g | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Values may vary slightly depending on brands used.
Tips for the Perfect Pudding
- Use fresh coconut water for the best flavor.
- If it’s too soft, add a bit more gelatin next time. Just don’t add too much, or it will get rubbery!
- Blend the mix before cooling to make it extra smooth.
- You can swap sugar for honey or maple syrup, but it might change how it sets.
- Keep them covered in the fridge and eat within two days.
- If you use agar-agar instead of gelatin, make sure to boil the mixture to make it work.
Serving Suggestions
- Top with fresh mango cubes and a sprinkle of toasted coconut flakes for a tropical burst of color and crunch.
- Pair with red bean paste or taro balls to mimic traditional tong sui variations, adding heartiness.
- Drizzle with a light passion fruit syrup or lime zest for a tangy contrast that cuts through the creaminess.
- Serve in coconut shells for an authentic, Instagram-worthy presentation at parties.
- Accompany with herbal tea or fresh fruit salad to balance the sweetness in a meal.
- For a decadent touch, layer with mochi pieces or crushed nuts before chilling.
Conclusion
This coconut pudding is a winner for a reason. It’s simple, elegant, and brings a taste of the tropics to any table. Easy to make but hard to forget, this dessert is perfect whether you’re sharing or enjoying it all to yourself. Give it atry you’ll be making it again and again.
FAQ
What is tong sui coconut pudding?
Tong sui refers to sweet Cantonese desserts, and this coconut version is a creamy, jelly-like pudding made from coconut milk and water. It’s inspired by popular cafe treats but simplified for home cooking, offering a light, refreshing end to meals.
Can I make this pudding vegan?
Absolutely, it’s naturally vegan if you use agar-agar instead of gelatin. Stick to plant-based ingredients like coconut milk, and avoid any dairy add-ins for a fully animal-free option that still sets beautifully.
How long does the pudding last in the fridge?
It keeps well for up to three days when stored in an airtight container. Beyond that, the texture might soften, so it’s best enjoyed fresh to maintain that ideal wobble and flavor.
What if my pudding doesn’t set properly?
This usually happens if the gelatin wasn’t fully dissolved or the mixture was too hot/cold. Ensure even blooming and gentle heating next time; chilling longer can also help firm it up.
Are there variations to try?
Yes, infuse with pandan for an aromatic twist or add fruits like strawberries during pouring for embedded surprises. You can also make layered versions with different flavors for a fun, colorful dessert.
Tong Sui Coconut Pudding Recipe
Ingredients
Equipment
Method
- First, pour 1/2 cup of coconut water into a small bowl. Sprinkle the gelatin powder on top. Let it sit for 5-10 minutes. This will soften the gelatin and stop it from getting lumpy. It will turn into a thick gel.
- In a pot, add the rest of the coconut water, coconut milk, sugar, and a pinch of salt. If you’re using vanilla, add it now. Stir everything on low heat for 5-7 minutes. Don’t let it boil. You just want the sugar to melt and the mixture to get warm.
- Heat the mixture and stir in the gelatin until it dissolves, about 2-3 minutes. If there are lumps, strain it through a fine sieve for smooth pudding.
- Pour the mix into your molds, filling them about three-quarters full. Put them in the fridge to chill for at least 4 hours, or overnight. This will make the pudding firm but wobbly.
- To serve, run a knife around the edges or dip the molds in warm water to loosen. Flip onto plates or serve straight from cups for a casual feel.
Notes
I’m Hadiya, A housewife with a big love for cooking and everything related to food. For me, the kitchen has always been more than just a place to cook. It is not just a habit for me, it’s a part of who I am. My kitchen is my happy place, where I put love, care, and memories into every dish I make. I learned cooking from my family and through years of trying, failing, and improving with patience. Making food for my loved ones gives me peace and happiness.