“Mouthwatering Vietnamese Vegetarian Coconut Pudding (Chân Kê) – A Delightful Dessert for All”
Discover a mouthwatering and easy-to-make Vietnamese vegetarian coconut pudding recipe that delivers the perfect balance of flavors, textures, and aromas. Enjoy this delightful dessert as part of a Buddhist vegetarian meal or during special occasions.
Allergens
This recipe contains coconut and may contain traces of soy from the sweet rice flour.
Ingredients
- 1. 2 cups coconut milk (full
- fat) 2. 1/4 cup sweet rice flour (glutinous rice flour) 3. 1/2 cup granulated sugar (substitute with a vegan sweetener if preferred) 4. 1 teaspoon vanilla extract (pure, use alcohol
- free for a vegan option) 5. 1/4 teaspoon salt 6. 1 tablespoon water (for dissolving rice flour) 7. 2 tablespoons toasted coconut flakes (optional garnish) 8. Fresh berries (optional garnish) 9. Mint leaves (optional garnish)
Instructions
- In a medium sized mixing bowl, whisk together the sweet rice flour and water until fully dissolved. Set aside.
- In a saucepan over medium heat, combine coconut milk, sugar, vanilla extract, and salt. Stir occasionally to ensure that the sugar dissolves completely.
- Once the mixture is heated and the sugar has dissolved, gradually add the rice flour mixture while continuously stirring to avoid lumps. Cook for about 5 7 minutes, or until the pudding thickens.
- Remove from heat and allow it to cool slightly. Divide the mixture into four serving dishes. Allow to cool completely and then refrigerate for at least 2 hours or until set.
- To serve, garnish with toasted coconut flakes, fresh berries, and mint leaves if desired. Enjoy!
Chef’s Insight
This dish is best enjoyed chilled and straight from the fridge for an authentic Vietnamese dessert experience.
Notes
For a lower-sugar option, consider using a natural sweetener like stevia or erythritol.