A pudding that tastes like a tropical holiday.
| Ingredients | ||
|---|---|---|
| 9 | leaves | gelatine |
| 1 | vanilla pod | |
| 600 | ml | coconut milk |
| 300 | ml | cream |
| 150 | g | palm sugar |
| Ripe passion fruit, for serving | ||
Soak the gelatine in cold water for 5 minutes.
Split the vanilla pod lengthwise and scrape out the seeds. Place both the seeds and pod in a saucepan with the coconut milk, cream, and palm sugar. Heat gently until the sugar has dissolved.
Squeeze the excess water from the gelatine and stir it into the warm mixture until completely dissolved.
Pour the mixture into a lightly buttered Bundt tin and chill for at least 4 hours, or until set.
Turn the pudding out onto a serving plate, garnish with fresh passion fruit, and serve.
