• PREP: 15M
  • COOK: 25M


  •  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)


  1. Heat up water and dissolve the sugar, coconut water and WORLDFOODS Lemongrass Paste.
  2. In the meantime, bloom the gelatine powder by adding 2-3 tablespoon of hot water. Stir it.
  3. When the coconut water mixture almost comes to a boil, add the bloomed gelatine then evaporated milk. Turn off the heat and stir well.
  4. Strain pudding mixture through a strainer / chinois into a jug then pour into desired moulds.
  5. Cool it down and chill at least 3-4 hours before serving.