Asian Coconut Pudding (椰汁糕)

I remember my mom used to make this for us while growing up in Hong Kong. The summer weather was super hot and humid and having this as a snack or dessert was so nice and refreshing. I was going to call this “Chinese” Coconut Pudding but I am sure the Chinese adopted this Memorable Dish from other southeast Asian countries. Also, it’s not really like a pudding but more like a jelly-like cake.

My mom gave me the recipe she had from her notebook and said it wasn’t the greatest but I tried it anyway. It turned out to be a big disaster. I was suspicious of the recipe when I looked at it. It used a huge amount of cornstarch that I knew was going to yield a pasty pudding. So the first one I made went straight to the garbage 😛 .

I found different recipes online that use gelatin powder but this wasn’t what my mother used. She used agar-agar instead. Agar-agar is sold dry but when reconstituted, it becomes jelly-like. Lots of Asian desserts use agar-agar to create a jelly-like effect. This recipe combines my mother’s recipe along with my own experimenting. It tastes great and has the agar-agar texture that I expected. Next time I’m going to experiment with gelatin powder and see what that would be like. This Memorable Dish has become more like a science experiment than cooking 😉 .Asian Coconut Pudding

Asian Coconut Pudding (椰汁糕)

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

16 Squares


  • 1/2 oz agar-agar
  • 1 cup Water
  • 2 cups Coconut Milk
  • ½ cup Sugar
  • 1 Egg White


  1. In a medium pot, heat 1 cup of water and agar-agar using low to medium heat. (Make sure the water is never boiled but at a low simmer.)
  2. Whisk agar-agar in the water until it’s dissolved. Add sugar and mix.
  3. In a small bowl, beat egg white gently. Pour egg white in the coconut milk. Then pour this mixture into the pot and simmer gently until everything is mixed. (About a minute or two.)
  4. Pour coconut milk mixture in a 8x8 glass pan (to be cut into squares) or into different molds to set.
  5. Put it into the fridge to chill and set.
  6. Cut into squares.


Note #1: I divided my 1.5 oz agar-agar into thirds to get my 1/2 oz by cutting it with kitchen shears.

Note #2: If you want to make the texture extra smooth, strain the mixture before putting it in the pan or molds.

Agar-Agar & Coconut Milk

Agar-Agar & Coconut Milk

2 Thoughts on “Asian Coconut Pudding (椰汁糕)

  1. Terie on June 9, 2020 at 11:21 pm said:

    Hi there. I wanted to check in to see if you had a chance to try this recipe with gelatin sheets in lieu of agar-agar. I recently discovered a dessert place called kokonut dessert bar and tried them out. I really love that they use don’t use synthetic flavorings, dyes, additives, or preservatives. I’m going to try your recipe and hope it will yield similar results. Thank you.

    • Winnie N on April 29, 2021 at 3:54 pm said:

      Hello Terie, no I haven’t used gelatin sheets before. My mom has always used agar agar. But I think gelatin sheets would work as well. Let me know how it turns out 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation

Show Buttons
Hide Buttons