Lynne’s Coconut Pudding (soft, wobbly set like panacotta)200ml coconut milk
200ml fresh milk
120ml cold water
60g caster sugar
4 sheets of leaf gelatine
50ml cold water
Snip the gelatine into small squares and soak in a small heatproof bowl with 50ml cold water. Leave to soak for 10 minutes, it will soften and feel rubbery. Then stand the bowl in a pan of hot water. Stir the gelatine to dissolve.
Place 120ml water into a pan and add the sugar. Warm to dissolve the sugar. Once dissolved, pour into a jug along with the fresh milk, and coconut milk. Add in the dissolved gelatine mixture and mix well but not to vigorously to create excess bubbles.
Pour the milk/water/gelatine mixture into moulds. Refrigerate to set.
Unmould by briefly dipping mould in hot water before inverting.
This is a wobbly set pudding. If you want something firmer, I would suggest using 5 sheets of leaf gelatine.