This Chinese milk pudding is light and creamy.You may recognize it from dim sum restaurants.They’re chilled cubes of milk pudding coated in coconut that are the perfect little sweet treat! A Lightly Sweet Chinese Dessert I’m always looking for desserts that aren’t too sweet, and this Chinese milk pudding coated in coconut flakes fits the bill! It just barely solidifies in the refrigerator and has a smooth, creamy texture.  The best part of this recipe is that you can tailor the sweetness level to your liking and choose the type of sweetener as well.  While this might be one of the easiest desserts you will ever make, it’s not to say it doesn’t require just a little bit of technique, because overcooking the milk mixture can yield a firmer texture to the milk pudding.

It’s why we’ve included a short video to show you how it comes together.  How to Store Milk Pudding Store the milk pudding in an airtight container in the fridge, and consume within 4 days.The coconut flakes are best when fresh, so if you know you’re going to have leftovers or want to make this ahead, wait to coat the pudding cubes until you’re ready to serve.  That said, this recipe makes a relatively small amount—enough for about 4 modest servings, so you may not end up with much leftover!  More Ways to Make This Recipe Your Own:  If you don’t like coconut, you can coat the milk pudding with crushed nuts like roasted peanuts or almonds, or sim

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