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Coconut pudding with mango & lychees Recipes
Prep Time
10
Minutes
Total Time
5
Minutes
Makes
6
Servings
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Recipe Name : Coconut pudding with mango & lychees
Country : United States
Rating :
Category : Home > Desserts > Fruit
Chef : Rodney Dunn
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INGREDIENTS


1 x 400ml can coconut milk (Trident brand)
410ml (12/3 cups) milk
5 tbs finely chopped light palm sugar
2 tbs boiling water
3 tsp powdered gelatine
1 lime
2 ripe mangoes
18 lychees, peeled
2 tsp caster sugar
DIRECTION


Heat coconut milk, milk and palm sugar in a medium saucepan over medium heat, stirring occasionally, for 5 minutes or until the sugar dissolves.

Place water in a heatproof jug and sprinkle over gelatine. Stir with a fork until gelatine dissolves. Add to the coconut-milk mixture and stir to combine. Pour mixture into a 1.5L container, about 10cm deep. Cover with plastic wrap and place in the fridge for 6 hours or until set.

Use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel rind from lime. Use a small, sharp knife to remove pith from rind and cut rind into very thin strips.) Juice the lime and pour into a medium bowl. Cut cheeks from mangoes close to the seed and peel away the skin. Slice flesh lengthways. Add mango, lychees, lime rind and caster sugar to the lime juice and combine. Set aside for 5 minutes to develop the flavours.

Use a large spoon to scoop coconut pudding into each serving bowl. Serve immediately with the mango and lychee mixture.
NOTE:

Leave 5 mins standing time.
SOURCE:

http://www.taste.com.au/recipes/12833/coconut+pudding+with+mango+lychees