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Tong Sui Coconut Pudding Recipe
Hadiya

Tong Sui Coconut Pudding Recipe

This creamy coconut pudding is a crowd-pleasing dessert that's super easy to make. By mixing smooth coconut milk with fragrant pandan and fresh fruit like strawberries, you get a treat that looks as good as it tastes. It’s perfect for sharing with family or friends, and you can even have fun layering different flavors to make it your own.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4
Course: Dessert
Cuisine: American, Asian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Medium saucepan
  • Whisk or spoon
  • Measuring cups and spoons
  • Molds, ramekins, or serving cups
  • Fine-mesh strainer (optional)
  • Refrigerator

Method
 

Bloom the Gelatin
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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

To make sure your pudding comes out right, fully dissolve the gelatin so it's not lumpy. Heat it gently to get the perfect texture. Also, let it chill in the fridge long enough to set completely.