Steamed Coconut with Egg White and Fresh Milk

Egg white and milk make smooth and silky puddings that are low in calories – what you call a guilt-free dessert. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  1. Remove the top of the coconut and pour the coconut water into a container. Reserve the coconut shell. Measure out 100ml of the coconut water and reserve the rest for another use.
  2. In a saucepan, combine the coconut water and sugar, and place over medium heat. Stir to dissolve the sugar and set aside to cool completely.
  3. Beat the egg whites with a fork without creating too much bubbles.
  4. Pour the cooled coconut water into the egg whites and stir to mix well.
  5. Strain the mixture and mix with the fresh milk.
  6. Pour the mixture into the coconut shell. Cover with a piece of aluminium foil and steam over medium high heat for 20 minutes.
  7. Turn off the heat and allow it to steam for a further 5 minutes (do not open the lid of the steamer).
  8. Remove and serve warm or chilled.

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One Response to “Steamed Coconut with Egg White and Fresh Milk”

  1. Daphne Sebastian

    Thank you for an easy to understand recipe. I will surely try it out


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