Tong Sui Coconut Pudding Recipe
This Tong Sui coconut pudding is silky, lightly sweet, and dairy free. A simple Cantonese dessert that sets perfectly with agar agar.
Equipment
- Medium saucepan
- Whisk
- Fine mesh sieve
- Ramekins, a square dish, or silicone molds
Ingredients
- 400 ml 1 can full fat coconut milk
- 250 ml whole milk or oat milk for dairy free
- 200 ml water
- 80 g granulated sugar adjusted to taste
- 2 teaspoons agar agar powder use 1.5 teaspoons for a softer wobble
- 1 pinch of salt
- 1 teaspoon vanilla extract optiona
Instructions
- Whisk the agar agar powder into the water in a cold saucepan and let it sit for 2 minutes to disperse.
- Bring to a gentle boil, then simmer for a full 2 minutes while stirring so the agar fully activates.
- Stir in the sugar until completely dissolved.
- Lower the heat and add the coconut milk, milk, salt, and vanilla. Warm through while stirring, but do not let it reach a hard boil.
- Pour the mixture through a fine mesh sieve into your molds or dish, then skim off any foam from the surface.
- Cool at room temperature for about 30 minutes, then chill in the fridge for at least 2 hours until set.
- Serve cold, plain or topped with fresh mango, toasted coconut, or sago.
Notes
- Give the agar its full simmer. An undercooked agar mixture simply will not set.
- Sweeten slightly higher while warm, since cold mutes sugar.
- Never skip the sieve. It is the key to a glass smooth finish.
- Use full fat, high content coconut milk for the richest body and aroma.
- Move quickly once combined, because agar starts setting near room temperature.