Coconut Sago Pudding (Dim Sum-style) Recipe soniasw

• Water: 2-2.5 cups (if you are really creative you can use the juice of a fresh young coconut - makes a difference!)
• Evaporated milk: 1 cup
• Knox gelatin packages: 3-4 depending on how firm you want it
• Cornstarch: 1/2 cup
• Coconut milk (light is fine and healthier): 1 full can
• Sugar: 1/2-1 cup depending on how sweet you want it
• Yellow split peas or red beans: 1 cup boiled for 10 minutes / soft

1. Pour the gelatin on top of 1 cup of water or coconut juice (not milk) to start the dissolving process.
2. I just put it in the pan/pot I intend to mold the pudding in.
3. Boil evaporated milk and coconut milk.
4. Microwave is great and easy put it in a pyrex measuring cup if you have a big one.
5. Pour the milk into the gelatin and mix to fully dissolve gelatin.
6. Combine cornstarch with remaining 1.5 cups of water and pour directly into the gelatin-milk mixture.
7. The cornstarch will not dissolve and gives the pudding an interesting taste/texture.
8. Add the beans.
9. Extra credit for taking the meat of a young coconut, dicing it and putting into the pudding!
10. Put in refrigerator to chill and firm.

water, milk, gelatin, cornstarch, coconut milk, sugar, peas

Taken from www.chowhound.com/recipes/coconut-sago-pudding-dim-sum-style-11952 (may not work)