Mango Coconut Pudding by Feed Your Inner Cook |
Preparation 5 minutes
Cooking 15 - 20 minutes
Cooling 6 hours or overnight
Serves 4 -6 depending on cup size.
Ingredients
500 ml water
100 gram castor sugar
15 gram powdered gelatine
1 1/2 tablespoons cool water
125 ml (1/2 cup) Evaporated Milk
65 ml (1/4 cup) Coconut Milk
250 gram fresh mango flesh - pureed (about 2 medium/large mangoes)
1 mango additional for cubes / garnish on top of dessert
handful raspberries or strawberries and mint leaves - optional for garnish
Method
Bring the water and sugar in a boil in a saucepan. Then simmer until sugar fully dissolved.
Remove from heat.
In a small cup, dissolve the gelatine in the cool water, whisking until fully dissolved.
Whisk the gelatine mixture into the sugar water and whisk well until completely dissolved.
Allow to cool for 5 - 10 minutes.
Combine the pureed mangoes and both the milks together in a deep bowl or large jug.
Stir in the gelatine mixture until combined and mix feels smooth.
Pour into small cups or jelly moulds.
Chill for 6 hours or overnight in refrigerator.
Serve with additional fruit, mint leaves to garnish.
Mango Coconut Pudding by Feed Your Inner Cook |
Enjoy! Colleen
No comments:
Post a Comment