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Coconut pudding with mango and lychees
Coconut pudding with mango and lychees
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Tropical mango and lychee bring vibrant sweetness to decadent coconut pudding.
Ingredients:
  • 1 x 400ml can coconut milk (Trident brand)
  • 410ml (1 2/3 cups) milk
  • 100.00 ml finely chopped light palm sugar
  • 40.00 gm boiling water
  • 9.00 gm powdered gelatine
  • 1 lime
  • 2 ripe mangoes
  • 18 lychees, peeled
  • 10.00 gm caster sugar
Instructions:
  • In a medium saucepan over medium heat, warm coconut milk, milk, and palm sugar until the sugar fully dissolves, stirring occasionally, about 5 minutes.
  • In a heatproof jug, pour water and sprinkle gelatine over it. Stir with a fork until gelatine dissolves. Combine with the coconut-milk mixture. Pour the mixture into a 1.5L container that is about 10cm deep. Cover with plastic wrap and refrigerate for 6 hours, or until set.
  • Zest the lime using a zester. Alternatively, peel the lime using a vegetable peeler, then use a small, sharp knife to remove the pith from the rind and cut it into very thin strips. Juice the lime and pour it into a medium bowl. Cut the cheeks from the mangoes close to the seed, peel away the skin, and slice the flesh lengthways. Add the mango, lychees, lime zest, and caster sugar to the lime juice and mix well. Let it sit for 5 minutes to enhance the flavors.
  • Scoop coconut pudding into serving bowls using a large spoon, then top with the mango and lychee mixture before serving immediately.

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