serves
6
prep
40 minutes
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
40
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 25 sheets gelatine
- 1 cup (250 ml) room temperature water
- 2 cup (500 ml) milk
- 2 cup (500 ml) coconut milk
- 4 egg whites
- 1 cup (200 g) caster sugar
- ½ tsp cream of tartar
Chilling time: 5 hours
Instructions
- Place gelatine sheets in a plastic container and cover with room temperature water. Let gelatine bloom for 10-15 minutes.
- In a medium size sauce pan, combine milk and coconut milk. Place over medium heat for 8-10 minutes and remove before it starts to boil. Squeeze water out of soft gelatine sheets and add to hot milk mixture. Whisk until gelatine dissolves completely.
- Transfer milk mixture to a mixing bowl, and place over a second bowl with ice. Whisk regularly to start cooling down mixture without the gelatine setting.
- Meanwhile, in a separate mixing bowl, combine egg whites and cream of tartar. Using a hand mixer, beat eggs until they start to form soft peaks. Gradually add caster sugar, and keep whisking until eggs form stiff peaks. Remove milk mixture from ice bath before gelatine starts to set. Gently pour meringue into cooled milk mixture, and fold until completely incorporated.
- Line the base of an 8 x 8-inch metal baking dish with parchment paper. Pour coconut mixture into the baking dish, and put in refrigerator to set for 5 hours. Remove from refrigerator, run a sharp knife along the edges and flip onto a cutting board. Cut coconut pudding into 1-inch cubes, and serve cold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
