Reader Q&A- Gelatin

9 Sep

Hi RC,

I have never used gelatin for puddings before, and when I get some I plan to try your recipe…but I thought of you when I saw a video this morning, it looks so amazing! I could sub the sugar I’m pretty sure, but all that corn starch that’s in it…do you think the same thing could be accomplished using gelatin? The recipe is at http://www.youtube.com/watch?v=xmMsonSfeNw and has all that lovely coconut milk in it…I’d love if it could be healthified but thought I’d ask you for your opinion before I waste some pricey ingredients on a failure. If you think it might work, then I will take the risk though…

Thanks :),
Sherry

Hi Sherry,

Thanks for the share! It does look yummy, but that is certainly a lot of sugar to have to replace. I don’t have a lot of experience with cornstarch, either, so I can’t really recommend a good replacement ratio.

My advice is to buy some unflavored Knox gelatin at your local grocery store or Walmart. It’s really inexpensive and you can experiment with it before you make the commitment to buy in bulk. I like Great Lakes brand, which is from pastured cows. NOW brand is good as well and much cheaper. Both are available at Amazon.com and have the free shipping option.

To replicate that recipe I think I would just remove the sugar/cornstarch. You’d probably need about 1 TBSP of gelatin to set a can of coconut milk. I’d let the gelatin “flower” in 2/3 c. cold water for five minutes (see my basic gelatin prep video), then add it to the warm (NOT boiling or even close to boiling as this degrades the gelatin) coconut mixture.

Please let me know if you try this and how it turns out!

-Lauren

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