Coconut Pudding with Mango and Pepper

Name: Coconut Pudding with Mango and Pepper
Yield: 8
Ingredients: 2 cups of sugar; 1 1/2 cups of coconut milk; 1 cup of milk; 1 cup of whipped cream mixed with a chantilly; 6 eggs; 2 envelopes of unflavored gelatin (24g); 2 mangoes, cut into slices; 1 bell pepper, seeded and finely chopped; Optional for decoration; 2 tablespoons of fresh coconut raked off; Accessory; Form a hole in the middle of 25cm diameter

1
2 cups of sugar
2
1 1/2 cups of coconut milk
3
1 cup of milk
4
1 cup of whipped cream mixed with a chantilly
5
6 eggs
6
2 envelopes of unflavored gelatin (24g)
7
2 mangoes, cut into slices
8
1 bell pepper, seeded and finely chopped
9
Optional for decoration
10
2 tablespoons of fresh coconut raked off
11
Accessory
12
Form a hole in the middle of 25cm diameter

Ingredients

1
2 cups of sugar
2
1 1/2 cups of coconut milk
3
1 cup of milk
4
1 cup of whipped cream mixed with a chantilly
5
6 eggs
6
2 envelopes of unflavored gelatin (24g)
7
2 mangoes, cut into slices
8
1 bell pepper, seeded and finely chopped
9
Optional for decoration
10
2 tablespoons of fresh coconut raked off
11
Accessory
12
Form a hole in the middle of 25cm diameter

Directions

1
1
2
Beat eggs well with 1 cup of sugar
3
Heat milk and coconut milk together
4
Add to the eggs, stirring until thickened
5
2
6
Soak gelatin in half a cup of water for 5 minutes
7
Combine eggs, stirring well
8
Let cool
9
Mix whipped cream
10
Beat egg whites until foamy and mix too
11
3
12
Moisten the mold with cold water, place the pudding, cover with plastic wrap, and let chill for 4 hours
13
4
14
Combine remaining sugar with four tablespoons of water, and cook until caramel-colored
15
Add chopped pepper
16
5
17
To serve, submerge the mold in boiling water for a few seconds and turn out
18
Distribute mango slices around, drizzle with syrup, and sprinkle with grated coconut.