Cloudy Coconut Pudding with Fruit 'Raindrops'

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, fluffy coconut pudding swirled with fresh fruit, creating a playful 'raindrop' effect that’s perfect for a fun dessert. This Asian-inspired recipe (vegan), ready in about 20 minutes, layers full-fat coconut milk, coconut cream, agave syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Asian cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, sprinkle 2 tsp gelatin over 1/4 cup cold water and let sit for 5 minutes to bloom while you prepare other ingredients.
  2. Step 2: Heat 1 can full-fat coconut milk and 1/4 cup coconut cream in a saucepan over medium-low heat until warm but not boiling (about 3-4 minutes), stirring occasionally to prevent scorching.
  3. Step 3: Add 2 tbsp agave syrup and 1 tsp vanilla extract to the warm coconut mixture, then stir until fully dissolved.
  4. Step 4: Gently whisk the bloomed gelatin into the warm coconut mixture until completely dissolved and smooth, then remove from heat.
  5. Step 5: Pour the mixture into 4 individual serving glasses or ramekins, then refrigerate for 2-3 hours until set and jiggly.
  6. Step 6: Before serving, gently swirl 1/2 cup fresh berries and 1/4 cup raspberries into the top of each pudding using a toothpick to create 'raindrop' patterns that sink slightly into the surface.

Related recipes