In a medium saucepan, combine the coconut milk, regular milk, half-half cream, and sugar. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle simmer. Make sure the sugar dissolves completely.

In a separate bowl, sprinkle the gelatin evenly over ¼ cup of the mixture we made in step one. Let it sit for a few minutes until the gelatin absorbs the water and becomes soft.

Add the softened gelatin mixture to the warm coconut milk mixture over a fine mesh strainer. Stir continuously until the gelatin completely dissolves and is well incorporated into the liquid. Remove the saucepan from the heat.

Allow the mixture to cool slightly before pouring into a large mold or individual serving dishes.

Place the dishes or mold in the refrigerator and let the coconut pudding set for at least 3-4 hours or until firm.

Once the coconut pudding has been set, garnish it with shredded coconut or toasted coconut flakes for texture and flavor. You can also drizzle some sweetened condensed milk on top for added sweetness and creaminess.

Serve the Chinese Coconut pudding chilled and enjoy it as a refreshing dessert!