Coconut Milk: 400ml
Caster Sugar: 5 tbsp
Hot Water: 2 tbsp
Gelatine: 3 tsp
Lime: 1 no.
Orange: 1 no.
Ripe Mangoes: 2 nos
Lychees: 10 nos
Apricots: 5-6 nos- sliced (optional)
Caster Sugar: 2 tsp
Step 1: Heat Coconut Milk , Milk and Sugar (5 tbsp) in a saucepan over medium heat, stirring occassionaly for 5mins, until the sugar dissolves.
Step 2: Add the hot water to the Gelatine, stirring continuously until it dissolves.
Step 3: Add the above to a Coconut Milk mixture and stir to combine. Pour the mixture into a container. Cover and place it in the fridge for 6hrs to set.
Step 4: You need to do the following steps roughly 10-15mins before serving. Use a zester to remove the rind from the lime (thin strips). Juice the Lime and Orange into a medium bowl.
Step 5: Add sliced mangoes, apricots, lychees, lime rind and sugar (2 tsp) to the citrus juice and combine. Set it aside for 5mins for the flavours to develop.
Step 6: Scoop the coconut pudding into bowls and serve immediately with the fruits.