INGREDIENTS: 1 cup caster sugar 1/4 cup powdered gelatine 2 x 400ml cans TCC premium coconut milk 2 x 565g cans lychees in syrup, drained, reserving 1/2 cup syrup 2 small mangoes, diced Fresh mint leaves, to serve INSTRUCTIONS: Place sugar and 2 cups cold water in a saucepan over low heat. Stir for 3 to 4 minutes or until sugar dissolves. Remove from heat. Gradually add gelatine, stirring until combined (it doesn’t completely dissolve at this stage). Return pan to low heat. Cook, stirring, for 1 to 2 minutes or until gelatine has completely dissolved (do not boil). Gradually add coconut milk, stirring until combined. Cook, stirring occasionally, for 2 to 3 minutes or until heated through (do not boil). Transfer mixture to a large heatproof bowl. Stir every 15 minutes for 1 hour or until cooled. Pour mixture into a greased 4.5cm-deep, 18.5cm square pan. Refrigerate for 30 minutes, stirring occasionally (see note). Refrigerate for 3 hours or until set. Combine lychees, reserved syrup and mango in a bowl. Run a palette knife around edge of pan. Invert pan onto a chopping board. Press base of pan to release coconut pudding. Cut coconut pudding into 12 rectangles. Serve pudding with lychee and mango salad. Top with mint leaves. (Source: Australia's Super Food Ideas February 2013)
Comments