For the syrup: 1/2 cup of sugar (90 g), 1/4 cup of water (60 ml), 1 cup of milk (240 ml), 2 sheets of unflavored gelatin, white (24 g), 1 cup of condensed milk (300 g), 1 cup of whipped cream (240 ml), 1 cup of coconut milk (240 ml)
For the syrup: 1/2 cup of sugar (90 g), 1/4 cup of water (60 ml), 1 cup of milk (240 ml), 2 sheets of unflavored gelatin, white (24 g), 1 cup of condensed milk (300 g), 1 cup of whipped cream (240 ml), 1 cup of coconut milk (240 ml)
Prepare the syrup: In a 26 cm diameter microwave-safe bowl, dissolve the sugar in water
Place it in the microwave and heat at high power for 4 minutes and 30 seconds or until caramelized, occasionally tilting the bowl to ensure even coverage
In another microwave-safe bowl, heat the milk in the microwave at high power for 2 minutes or until warmed through
Remove from the microwave and slowly sprinkle the gelatin, stirring well with a hand mixer, until dissolved
Add the remaining ingredients and mix until smooth
Pour into a pudding mold coated with the syrup and refrigerate until firm (about 4 hours)
Unmold the pudding onto a decorative plate and serve immediately
176 calories per serving
