Mango Coconut Milk Two-color Pudding

Name: Mango Coconut Milk Two-color Pudding
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 30g coconut powder; 2 pcs Mango; 100g water; 50g White sugar; 4 slices Gillian; 150g milk

by Bird's Nest

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This two-color pudding has a mango flavor on the upper layer and a white coconut flavor on the lower layer. Probably because the coconut milk powder was poured into hot water and did not continue to boil, the bottom water was analyzed after refrigeration, and an extra layer of transparency was added. For the pudding layer, I don’t know if this counts as a failure. Anyway, my son and I don’t dislike it, and we still ate it up.

Ingredients

30g Coconut Powder
2 pcs Mango
100g Water
50g White Sugar
4 slices Gillian
150g Milk

Mango Coconut Milk Two-color Pudding

1. First make the lower layer of coconut pudding, soak the gelatine slices in cold water for about 3 minutes

2. Put water and white sugar in the milk pot, turn off the heat after boiling, pour in coconut milk powder and stir evenly (I use cold boiled water to heat slightly until the sugar melts and turn off the heat)

Mango Coconut Milk Two-color Pudding recipe

3. Put the drained gelatin slices in and mix well

4. After cooling, pour it into a pudding bottle and put it in the refrigerator until it solidifies (the pudding liquid is best to be filtered and poured into the bottle, so that the pudding is more delicate and smooth)

5. To make mango pudding, soak the gelatine slices in cold water for about 3 minutes. Put milk and white sugar in the milk pot, heat it on a low heat and stir until the sugar dissolves, turn off the heat, add gelatine slices and stir even

6. Wash the mango, peel and remove the pit

7. Put the mango flesh in a blender to puree, pour it into the solution in the milk pot, and continue to stir evenly

8. Let the mango pudding liquid cool

9. Pour into the coagulated coconut milk pudding bottle and continue to refrigerate until it coagulates (the pudding liquid is best to be filtered and poured into the bottle, so that the pudding is more delicate and smooth)