Pudding & Dessert
Jackfruit Coconut Pudding (Puding Nangka Santan) with Palm Sugar Sauce, Fragrant, Sweet, and Tropical
Prep
20 min
Cook
20 min
Servings
6
Level
Easy
This jackfruit pudding brings a distinctive tropical aroma paired with the richness of coconut milk and the sweet, caramel-like palm sugar sauce. Its texture is soft and jiggly, studded with real chunks of chewy, sweet jackfruit, making it a refreshing dessert to finish off lunch. Its bright yellow color is also sure to tempt anyone to take a bite.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams ripe jackfruit, seeds removed, cut into small cubes
- 14 grams plain agar-agar powder
- 120 grams granulated sugar
- 400 ml instant thick coconut milk
- 600 ml water
- 2 leaves pandan leaves, tied in a knot
- 1/4 tsp fine salt
- 150 grams palm sugar/brown sugar, finely shaved
- 200 ml water for the palm sugar sauce
- 100 ml instant thick coconut milk for the sauce
- 1 tsp cornstarch, dissolved in a little water
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👩🍳 Instructions
- 1 Prepare small individual pudding molds or one large mold, lightly greasing with water so the pudding will be easy to release later.
- 2 In a saucepan, combine the agar-agar powder, granulated sugar, thick coconut milk, and water. Stir well before turning on the heat so the agar-agar doesn't clump.
- 3 Add the pandan leaves and salt, cook over medium heat while stirring continuously for 7-8 minutes until it comes to a boil and forms small bubbles.
- 4 Add the jackfruit pieces to the pudding mixture, stir well, and cook for another 2 minutes over low heat so the jackfruit doesn't fall apart.
- 5 Remove from heat, discard the pandan leaves, then pour the mixture into the prepared molds. Let sit at room temperature for 20 minutes until slightly set, then refrigerate for at least 2 hours until completely firm and easy to release from the molds.
- 6 While waiting for the pudding to set, make the palm sugar sauce: boil the shaved palm sugar and water in a small saucepan over medium heat until the sugar is completely dissolved, about 5 minutes.
- 7 Strain the palm sugar sauce to remove any impurities, return it to the saucepan, add the thick coconut milk and the dissolved cornstarch. Cook again over low heat while stirring until the sauce thickens and bubbles gently, about 3-4 minutes. Remove from heat and let cool.
- 8 Release the pudding from the molds by briefly dipping the outside of the molds in warm water, then flip onto a serving plate.
- 9 Drizzle the pudding with palm sugar sauce to taste just before serving so it doesn't become too watery. Serve chilled.
💡 Tips
• Choose ripe jackfruit that is truly sweet and not too watery so the pudding's aroma and flavor are at their best.
• Don't cook the agar-agar too long after it boils, as this can make the texture too firm—7-8 minutes is enough.
• The palm sugar sauce should be made slightly thick, since it will loosen a bit once it touches the cold pudding.
• Store the pudding and sauce separately in the fridge, and only combine them right before serving so the pudding's texture stays perfect.
📊 Nutrition Facts / serving
245
Calories (kcal)
2 g
Protein
13 g
Fat
31 g
Carbs
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