Layered Coconut Mango Pudding 椰汁芒果千層糕

A refreshing chilled dessert featuring distinct layers of creamy coconut and sweet mango pudding, perfect for a hot day.

Nutrition (per serving)

Ingredients

• 250g Fresh Mango Pulp
• 150ml Water (for mango layer)
• 30g Sugar (for mango layer)
• 3g Agar-agar powder (for mango layer)
• 200ml Coconut Milk
• 100ml Evaporated Milk
• 100ml Water (for coconut layer)
• 40g Sugar (for coconut layer)
• 4g Agar-agar powder (for coconut layer)

Steps

1. Prepare Mango Layer Base. Combine fresh mango pulp, water, sugar, and agar-agar powder in a blender. Blend until smooth.
2. Cook Mango Layer. Pour the mango mixture into a saucepan. Heat over medium heat, stirring constantly until it comes to a simmer and the agar-agar is fully dissolved. Do not boil vigorously.
3. Pour First Layer. Pour half of the mango mixture into your chosen mold. Refrigerate for 10-15 minutes or until set.
4. Prepare Coconut Layer Base. In a separate saucepan, combine coconut milk, evaporated milk, water, sugar, and agar-agar powder. Stir to combine.
5. Cook Coconut Layer. Heat the coconut mixture over medium heat, stirring constantly until it comes to a simmer and the agar-agar is fully dissolved. Do not boil vigorously.
6. Pour Second Layer. Once the mango layer is set, carefully pour half of the coconut mixture over it. Refrigerate for 10-15 minutes or until set.
7. Pour Third Layer. Reheat the remaining mango mixture if it has set slightly. Pour it over the set coconut layer. Refrigerate for 10-15 minutes or until set.
8. Pour Final Layer. Reheat the remaining coconut mixture if it has set slightly. Pour it over the set mango layer. Refrigerate for at least 30 minutes, or until fully chilled and firm.
9. Serve. Unmold the pudding and cut into desired pieces. Serve chilled.

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