- 300 g coconut water (from 2 coconuts)
- 60 g sugar
- 2 tbsp WORLDFOODS Lemongrass Paste
- 30 ml evaporated milk
- 7 g gelatine powder
- 3-4 tbsp hot water (to bloom the gelatine)
- PREP: 15M
- COOK: 25M
- SERVINGS: 2
INGREDIENTS
PREPARATION
- Heat up water and dissolve the sugar, coconut water and WORLDFOODS Lemongrass Paste.
- In the meantime, bloom the gelatine powder by adding 2-3 tablespoon of hot water. Stir it.
- When the coconut water mixture almost comes to a boil, add the bloomed gelatine then evaporated milk. Turn off the heat and stir well.
- Strain pudding mixture through a strainer / chinois into a jug then pour into desired moulds.
- Cool it down and chill at least 3-4 hours before serving.