Creamy coconut pudding recipe

Ingredients

• 500 ml coconut milk
• 250 ml single cream
• 250 ml double cream
• 200 g caster sugar
• 2–3 tsp vanilla extract
• 1 vanilla pod, seeds only
• 2 sheets gelatine, soaked in cold water to soften
• Pomegranate seeds, to decorate
• 2 sheets gelatine
• 120 ml boiling water
• 250 ml pomegranate juice

Method

1. Warm the coconut milk, single cream, double cream, caster sugar, vanilla extract and vanilla seeds in a saucepan without boiling.
2. Squeeze excess water from the first two pre-soaked gelatine sheets and stir them into the hot cream mixture until fully dissolved.
3. Fill serving glasses about three-quarters full and refrigerate for 3–5 hours, until set.
4. For the upper layer, dissolve the second two gelatine sheets in the boiling water, then stir in the pomegranate juice.
5. Let the pomegranate mixture cool without setting, pour it over the firm cream layer and refrigerate for about 4 hours. Finish with pomegranate seeds.