Matcha Coconut Pudding

With half a can of coconut milk leftover from last bake (and half a can of evaporated milk which my parents used up), I initially planned on making a Coconut Milk Pound Cake.. But hey, it's the new year and I should probably stay on the healthy track.. away from sweets on the indulgence buttery end.  

I instantly bookmarked this simple, no bake coconut pudding (similar to the ones you get from Dimsum) after a long-winding search for a light non cake coconut milk recipe. Everything is done on the stove top, no oven needed. I halved the original recipe and added matcha powder because the flavors of matcha and coconut work well together and matcha is healthy!

Matcha Coconut Pudding
recipe adapted from Thirsty for Tea
makes about 8 2-oz ramekins

1 Tbsp powdered gelatin
1/2 cup coconut water
1/2 can (6.75oz) coconut milk
1/2 cup half and half*
1/3 cup sugar
2 tsp matcha powder

Double coconut!

Sprinkle gelatin over coconut water. Set aside.

Over low heat..

stir together coconut milk, half & half and sugar.

Whisk in matcha powder.

Whisk in bloomed gelatin into matcha mixture.

Strain through sieve into a easy to pour cup.

1. Bloom gelatin with water.
2. In pot over low, stir together milk, half and half, and sugar until mixture comes just under a boil and sugar dissolves completely. Turn off heat, then add in bloomed gelatin, mixing to make sure gelatin dissolves completely.
3. Strain through sieve and spoon mixture into molds. Chill for at least 4 hours. 

*I used milk since I did not have half and half nor cream on hand. Note: 1/2 cup half and half = 3/8 cup milk + 1/8 cup heavy cream

Taste: 4 stars out of 5

Fragrant coconut aroma with a hint of bitterness from matcha.

Texture: 5 stars out of 5

Smooth, light and springy!

The roses stuck a bit to the mold ):