Pudding & Dessert
Soursop Yogurt Pudding, Fresh Sweet-and-Tart with a Silky Texture
Prep
15 min
Cook
15 min
Servings
6
Level
Easy
This soursop (sirsak) yogurt pudding blends the distinctive aroma of soursop with the freshness of yogurt, creating a refreshingly sweet-and-tart dessert. The texture is soft and silky, with a bit of natural fiber from the real soursop fruit, making it a perfect ending to lunch on a hot day. Its soft white appearance topped with fruit is sure to tempt anyone to take a bite.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams ripe soursop fruit flesh
- 2 packets (14 grams) plain agar-agar powder
- 150 grams granulated sugar
- 600 ml water
- 200 ml liquid milk
- 200 grams plain yogurt
- 1 tsp fresh lime juice
- 1/4 tsp salt
- 3 tbsp sweetened condensed milk (optional, for sauce)
🛒 Products You Might Need
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Blend the soursop flesh with a bit of the water (taken from the 600 ml measure) until smooth, then strain to remove the seeds and coarse fibers if needed. Set aside.
- 2 In a saucepan, combine the agar-agar powder, granulated sugar, and the remaining water. Stir well before turning on the heat so the agar-agar doesn't clump.
- 3 Turn the heat to medium and cook the agar-agar mixture, stirring constantly, until it boils and the sugar has fully dissolved.
- 4 Pour in the liquid milk and the strained soursop puree, then stir until well combined. Bring back to a boil, then reduce the heat.
- 5 Turn off the heat, then add the plain yogurt, lime juice, and salt. Stir quickly and thoroughly until there are no yogurt lumps left.
- 6 Pour the pudding mixture into molds or serving glasses. Let it sit at room temperature until the steam has dissipated.
- 7 Place in the refrigerator for at least 3 hours, or until the pudding has fully set.
- 8 Serve the chilled soursop yogurt pudding, drizzled with a little sweetened condensed milk or topped with extra fresh soursop chunks, if desired.
💡 Tips
• Choose soursop that's fully ripe so its aroma and natural sweetness are stronger, letting you cut back on the sugar.
• Don't add the yogurt while the mixture is still very hot or boiling, as this can cause the yogurt to curdle and give the pudding a grainy texture.
• Strain the soursop puree well to remove the small hard black seeds so the pudding stays smooth and silky when eaten.
• This pudding can be stored in the refrigerator for up to 3 days in a tightly sealed container to keep it fresh.
📊 Nutrition Facts / serving
145 kkal
Calories (kcal)
3 gramg
Protein
2 gramg
Fat
28 gramg
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
Kolak Kolang-Kaling Nangka Gula Aren (Palm Fruit and Jackfruit Compote in Palm Sugar Coconut Milk)
Pudding & Dessert
Puding Kopi Susu Gula Aren (Coffee, Milk & Palm Sugar Pudding), Soft, Rich, and Fragrant with Indonesian Coffee
Pudding & Dessert
Kolak Ubi Jalar Kolang-Kaling Waluh Kuah Kelapa Muda (Sweet Potato, Palm Fruit, and Pumpkin Compote with Young Coconut Broth)
Pudding & Dessert
No comments yet. Be the first! 😊