Mango & Agar Pudding in Coconut Cream
A refreshing dessert which has a thickened coconut based cream, with floating soft agar milk pudding and sweet mangoes in it.
Servings: 6 People
Ingredients
For Coconut Cream:
- 8 tbsp Coconut milk powder mixed in 2 3/4 cups water (or milk extracted from 1 and half whole grated coconut, you should have 3 cups coconut milk)
- 3/4 tin Sweetened condensed milk
- 250 ml Whipping cream/ Cooking cream
- 5 grams China grass/ Agar Agar Powdered in a grinder
- 1 cup Water
For Agar Pudding:
- 2 1/2 cups Full fat milk
- 1 cup Sweetened Condensed Milk
- 10 grams China grass/ Agar Agar Powdered in a grinder
- 1 1/2 cups Water
- 1 cup Ripe sweet mangoes cut in cubes
Instructions
To make coconut cream:
- In a saucepan, add agar and water. Keep it on medium high flame and let it come to a boil. Reduce flame and keep it on simmer until it melts completely.
- At the same time, pour coconut milk, condensed milk and cream in a pan and keep it on medium flame.
- You don't have to boil it, but when it comes to a boiling point, turn off the heat and pour the melted agar into this. (Remember that the agar and milk should be somewhat at the same temperature, otherwise the milk will curdle)
- Pour this into a serving bowl and refrigerate it.
To make the pudding:
- In a saucepan, add agar and water. Keep it on medium high flame and let it come to a boil. Reduce flame and keep it on simmer until it melts completely.
- At the same time, pour milk and condensed milk in a pan and keep it on medium flame.
- When it comes to a boiling point, turn off the heat and pour the melted agar into this.
- Pour this into a flat rectangular serving dish and refrigerate until it sets completely (about 4-5 hours).
To assemble:
- In small individual serving glass, Pour the thickened coconut cream.
- Cut the agar pudding in cubes and add it into the cream.
- Add cubed sweet mangoes ans serve.