Dear Foodies: Mango - Coconut Jelly Pudding

Friday, July 24, 2015

Mango - Coconut Jelly Pudding

Mango - Coconut Jelly Pudding

If you have tried the Sticky rice with mango before, this could be the similar one (accept the sticky rice part).The tender coconut pudding that’s topped with the fresh mango , this could be the great recipe for summer. This recipe contains the milk and cream, so if you’re allergic to the these, you can substitute with the soy milk/almond milk (your favorite one!).

This Method needs no oven

" The Taste of Tropical "

1.Coconut Juice......1 cup/236g.

2.Water..............1 cup/236g.

3.Condensed Milk.....5 Tbsp.

4.Sugar..............90 g.

5.Agar Powder........1 Tbsp.

6.Whipping Cream.....1/2 cup/115g.

7.Salt...............1/8 Tsp.

8.Mango(Diced).......2 cups
9.Mango Puree........1 Cup

1. In the medium saucepan, pour a cup of water and the cup of coconut juice, melt the agar powder in the liquid mixture, make sure it is completely melt.

2. Bring the mixture to boil over the medium heat, add the sugar and occasional stirring until dissolves.

3. Add the condense milk and salt to the mixture, stir until completely mixed, then remove from the heat. Stir the mixture to release the heat, once it's getting warm, add the cream and mix well.

4. Take 1 cup of the mixture to mix with the mango puree, this step you can add a little bit of salt and sugar for the better flavor(totally optional)

5. Place the tray on the table, then lay cups on the tray. Pour the warm mixture to the half of each cup and refrigerate until the pudding harden slightly(this method you can also place the cups in the prepared ice bath, my area is quite hot and the pudding is harden up in 15 min. by the method, I think it would be faster in the cooler area)

6. Once the white jelly pudding is completely set, pour the mango puree mixture on top ( now you must see 2 layers, white and yellow).Place the tray back in the refrigerator for 15 minute.
7. Top the jelly pudding with the diced mango, serve and enjoy!

* You really have to let the mixture itselr(2-3) cool down until completely warm, it shouldn't be cold because it won't mix with the cream , and if the mixture is too hot then the it will be separated to layers(cream and water), we don't want that.
* This pudding can be stored in the refrigerator for 2-3 days.

TRY THIS RECIPE AND DON'T FORGET TO SHARE WHAT YOU THINK!