For the pudding
4 egg yolks
3/4 cup of sugar
1 liter of milk
1 2/3 cups of coconut milk (2 cans of 200 ml)
2 envelopes of white gelatin, unsweetened (24 g)
For the caramel sauce
1 cup of sugar
1 tablespoon of vanilla extract
For the pudding
4 egg yolks
3/4 cup of sugar
1 liter of milk
1 2/3 cups of coconut milk (2 cans of 200 ml)
2 envelopes of white gelatin, unsweetened (24 g)
For the caramel sauce
1 cup of sugar
1 tablespoon of vanilla extract
Prepare the pudding: beat the egg yolks with sugar
Heat the milk to a simmer, add a little of the coconut milk to the egg yolks, mix well and return everything to the milk pan, stirring until it thickens and covers the bottom of a spoon
Remove from heat, add the coconut milk
Dissolve the gelatin in a water bath with 1/4 cup of water
Add to the pudding mixture
Pour into an English muffin tin or a round mold decorated with 21 cm diameter and let it set for 6 hours or until firm
Make the caramel sauce: melt the sugar in a pan until caramelized
Add 1 cup of water, stirring to dissolve the sugar
Add more 1 cup of water and bring to a boil until a thin caramel forms
Remove from heat and add vanilla extract
Dismantle the pudding and serve with the caramel sauce and fruit slices such as mango, pineapple, kiwi, orange peel, peach, or other preferred fruits
Serve in 25 portions
130 calories per serving.
