• PREP: 15M
  • COOK: 25M
  • SERVINGS: 2

    INGREDIENTS

  •  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)
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    PREPARATION

  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.