Finish off your Chinese New Year feast with this sensational Asian-style dessert.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set