■ 1x 400ml|13.5oz can of coconut milk

■ 1 cup|240ml of water

■ 1/2 cup|45g of rice flour

■ 1/2 cup|70g of granulated sugar

■ 2 tablespoons of desiccated coconut to sprinkle (optional)

■ equipment; 6 x 1/2 cup|120ml or 3 x 1 cup|240ml capacity mould


1. Whisk the sugar, rice flour and water together in a bowl.

2. Heat the coconut milk in a saucepan on a low setting, just as it starts to simmer whisk in the rice flour mixture a little at time. Continue to whisk the simmering mixture until it thickens, the surface starts to pop and the mixture looks more opaque - about 10 minutes. Continue whisking at a simmer for another five minutes and remove from the heat.

3. Rinse the pudding mould/s with cold water and just shake off any excess liquid. Pour or spoon the coconut pudding into the moulds and smooth the top with a wet knife or the back of a spoon. Cool completely at room temperature before refrigerating for 2 hours or more.

4. To turn out the puddings; run the point of a knife around the top edge, individually gently pull the top edge of each pudding away from the side of the mould and gently invert onto a plate. Sprinkle with desiccated coconut.


1 serving (of 6): 255 calories, 15.1g fat (13.2g saturated fat), 0mg cholesterol, 11mg sodium, 30.8g carbohydrates (18.8g sugars, 1.8g fibre), protein 2.2g.

Macao Coconut Milk Pudding Recipe

Pão de Leite

Pão de Leite | Macao style coconut milk pudding

Prep: 5m | Cook: 15m | Cooling 3-4 hours | Yield: 6

A simple 3 ingredient coconut pudding that’s a light gluten free treat. Serve with fresh fruit or a fruit coulis.

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.