椰汁糕 Coconut Pudding

Coconut Pudding

Ingredients:

200ml Coconut Milk

200ml Fresh Milk

100ml Water

2 Tbsp Gelatine

80g Caster Sugar

  1. Place the water into a heat proof large bow and sprinkle the gelatin over the water, leave the gelatin to sit and bloom
  2. Put the fresh milk, sugar and coconut milk into a saucepan, heating it up gently and stirring the mixture gently with a whisk at all times.
  3. When the milk mixture start to boil, simmer for a couple of minutes then turn of the heat and pour the mixture over the gelatin. Continue to stir.
  4. Pour the mixture into jelly moulds and leave to cool before placing in the fridge for approx. 5 hours or until set.
  5. To unmould, dip the jelly base into hot water for a few seconds, then gently ease the jelly out. NB I prefer to place the mixture into a very lightly oiled tray and cut the Coconut Pudding when set vs Jelly moulds.
  6. Serve with fruit or just as it is.

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