Mango & Coconut Pudding

Mango & Coconut Pudding

Serves 2

For the mango layer:

2.8 oz. (80g) mango puree

8 fl oz. (240ml) water

1 tbsp. coconut sugar

1 tsp. agar agar powder

1 tsp. lemon juice

1 pinch salt

For the coconut layer:

6.8 fl oz. (200ml) coconut cream

5 fl oz. (150ml) water

4 tbsp. coconut sugar

1 tsp. agar agar powder

1 pinch salt

2.8 oz. (80g) mango, chopped

What you need to do

Place the mango puree, water, coconut sugar and agar agar into a small pot and mix well. Place the pot over medium heat and stir gently until everything dissolves completely. Add the lemon juice and salt and stir through.

Take a muffin tray and place 4 serving glasses in it at a slight slant. Divide the mango mixture equally between 4 glasses, then set the tray into the refrigerator for 1 hour to set.

Meanwhile, make the coconut layer by placing the coconut cream in a pot, with the water, coconut sugar, agar agar and salt. Place over a low heat and stir to dissolve the agar agar and sugar. Set aside and allow the mixture to cool

When cool, pour the coconut mixture over the set mango mixture. Place the tray back into the refrigerator for around 1 hour until the pudding has set.

Before serving, garnish the puddings with the chopped fresh mango.