Coconut Pudding

Method

1. 1

   In a bowl, mix the gelatin and ¼ cup of coconut water and allow it to rest for 10 minutes. It will start to solidify.

   Tender Coconut WaterGelatin

2. 2

   In a saucepan over low heat, heat up ½ cup of coconut water, sugar, and the bloomed gelatin. Continue heating on low flame until the gelatin and sugar are dissolved. Add the sliced pistachios, almonds and tender coconut pieces. Do not bring this to a boil. Remove from heat.

   Tender Coconut WaterSugarPistaAlmondsTender Coconut Pulp

3. 3

   Pour this into the serving dish. Refrigerate for 1 hour or until it has set.

4. 4

   For the second layer, combine the gelatin and water in a small bowl and rest for 10 minutes.

   GelatinWater

5. 5

   Add sugar to the coconut milk and mix.

   SugarCoconut Milk

6. 6

   Melt the bloomed gelatin by placing the bowl in hot water until the gelatin has dissolved. You can also microwave it for 30 seconds, in a microwave-safe bowl. Add the gelatin to the coconut milk mixture and whisk well until combined.

7. 7

   Pour it over the 1st layer after it has solidified in the refrigerator. Cool for 6 hours in the refrigerator.

8. 8

   Release the sides lightly using a knife. You can also dip the dish in warm water for 5-10 seconds to release the sides. Turn it onto a plate. Serve cold.