
Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
- 24 sheets gelatin
- 1 cup (240 ml) room temperature water
- 2 cups (480 ml) milk
- 2 cups (480 ml) coconut milk
- 4 egg whites
- 1 cup (240 ml) caster sugar
- ½ teaspoon (2.5 ml) cream of tartar
Method:
Place gelatin sheets in a plastic container and cover with room temperature water.
Let the gelatin bloom for 10-15 minutes.
In a medium-size saucepan, 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 gelatin sheets and add to hot milk mixture.
Whisk until gelatin dissolves completely.
Transfer milk mixture to a mixing bowl, and place over a second bowl with ice.
Whisk regularly to start cooling down the mixture without the gelatin 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 castor sugar, and keep whisking until eggs form stiff peaks.
Remove milk mixture from ice bath before gelatin 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.