Coconut Pudding with Mango and Peppers

Name: Coconut Pudding with Mango and Peppers
Yield: 8
Ingredients: 2 cups of grated coconut; 1 1/2 cups of coconut milk; 1 cup of milk; 1 cup of whipped cream, beaten in a chantilly style; 6 eggs; 2 envelopes of unflavored gelatin (24g); 2 mangos, sliced; 1 pepper, seeded and finely chopped; Optional decoration: 2 tablespoons of freshly grated coconut; Accompaniment: None; Mold shape: 25 cm diameter

1
2 cups of grated coconut
2
1 1/2 cups of coconut milk
3
1 cup of milk
4
1 cup of whipped cream, beaten in a chantilly style
5
6 eggs
6
2 envelopes of unflavored gelatin (24g)
7
2 mangos, sliced
8
1 pepper, seeded and finely chopped
9
Optional decoration: 2 tablespoons of freshly grated coconut
10
Accompaniment: None
11
Mold shape: 25 cm diameter

Ingredients

1
2 cups of grated coconut
2
1 1/2 cups of coconut milk
3
1 cup of milk
4
1 cup of whipped cream, beaten in a chantilly style
5
6 eggs
6
2 envelopes of unflavored gelatin (24g)
7
2 mangos, sliced
8
1 pepper, seeded and finely chopped
9
Optional decoration: 2 tablespoons of freshly grated coconut
10
Accompaniment: None
11
Mold shape: 25 cm diameter

Directions

1
Beat the egg yolks well with 1 cup of grated coconut
2
Warm the milk and coconut milk together
3
Gradually add the egg yolks to the warm mixture, cooking over low heat, stirring until thickened
4
Let the gelatin hydrate in a half cup of water for 5 minutes
5
Combine the egg yolks and whipped cream, mixing well
6
Allow to cool
7
Mix in the beaten egg whites
8
Moisten the mold with cold water, place the pudding, cover with plastic wrap and refrigerate for 4 hours
9
Mix the remaining grated coconut with 4 tablespoons of water and cook until the mixture reaches a caramel-like color
10
Add the finely chopped peppers
11
To serve, submerge the mold in boiling water for a few seconds and then invert
12
Distribute the sliced mango around it, drizzle with the warm milk, and sprinkle with grated coconut.