John Myers
Ingredients for 4 servings:
- 800 ml coconut milk, creamy
- 140 ml condensed milk, sweetened
- 10 g white gelatin (leaf gelatin)
- ½ tsp cinnamon powder
- ½ tsp nutmeg, freshly grated
- Passion fruit nectar, optional
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
Especially in the warmer months, there are other possible desserts besides fruit salads and ice cream. So why not try a dish with a Caribbean-tropical flair? The recipe is simple and only takes a little time to prepare. Mix the coconut milk with the sweetened condensed milk and dissolve the gelatin in warm water according to the instructions, stirring constantly. The milk mixture is stirred and mixed with the cinnamon and nutmeg. Finally, the dissolved gelatin is stirred in small increments until it is well distributed. The pudding mixture must then rest in the refrigerator under plastic wrap until it has set. It is important to think about how it will be served beforehand. Why not serve the pudding attractively and appropriately in coconut shells? Simply beautiful and something different. Small bowls or wine glasses are also suitable. The special taste experience comes from the combination of sweet pudding with a sour touch. Passion fruit nectar is best suited for this. Just before serving, the pudding can be drizzled with a few drops of the nectar for an explosion of flavor. A small cinnamon stick is a perfect garnish.
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