• ¼ cup coconut milk , 60g
• 2 pieces of gelatin sheets , 10g
• 95 g heavy cream , ¼ cup + 3 tbsp.
• 135 g milk , ½ cup + 1 tbsp.
• 3 tbsp. sugar , 37g
• desiccated coconut as needed
• fresh fruit as needed
Instructions
• Soak the gelatin in cold water, soaking for several minutes until they become soft and transparent. Move out and drain completely.
* Mix milk, coconut milk, heavy cream and sugar in a small pot. Heat over slowest fire until the sugar dissolves (use slowest fire and don’t boil your mixture).
* Add gelatin sheets in and stir to make sure they are completely dissolved too.
* Spoon the mixture into any container or mould and set in fridge for at least 4 hours before serving.
* For coconut milk pudding bites: lay plastic wrapper in the bottom of a rectangle container and then pour the mixture in. Refrigerate for 4 hours, transfer out and cut into one-bite size cubes and coat with desiccated coconut before serving.
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