Begin by boiling 1 cup of water in a kettle. In a large mixing bowl, add ½ cup of sugar and pour the boiling water over it, whisking vigorously for about 2-3 minutes until the sugar has completely dissolved.

Next, sprinkle 3 tablespoons of gelatin over the sugar-water mixture while whisking continuously to avoid clumping. Allow it to sit for 2 minutes.

Now, gently stir in 1 cup of milk, followed by a can of coconut milk (14oz). Use a whisk to blend the milks thoroughly for 3-4 minutes.

Carefully pour the smooth pudding mixture into a rectangular container, silicone molds, or individual ramekins.

Place the molded pudding in the refrigerator and chill for at least 4 hours or until set.

Finally, to unmold your Chinese Coconut Pudding, dip the bottom of the molds in hot water for about 30 seconds and gently invert.