Coconut pudding with fruits

Yield: 6 Servings

Measure Ingredient
1 ounce Agar-agar
1½ cup Sugar
½ cup Milk (up to)
5 ounces Canned coconut milk
4 cups Assorted fruits; fresh and/or canned
2 tablespoons Citrus flavored liqueur (Grand Marnier; Triple Sec, Cointreau. etc.)
\N \N Assorted fortune and almond cookies
1 tablespoon Vegetable oil

Pour 4 cups cold water into a saucepan. With a sharp pair of kitchen shears, snip the strips of agar-agar to fit into the pan. Place over medium heat and bring to a full boil, stirring from time to time. The agar-agar will dissolve. Add the sugar and mix until it dissolves. Add the milk and coconut milk. Blend well and remove. Oil a 6-cup mold or rinse it out with cold water. Pour in the pudding and refrigerate about two hours until set.

Cut, peel and slice fruit into bite-size sections. Cover and refrigerate.

Remove 30 minutes before serving. Add the liqueur to the fruit mix well and cover. Unmold the pudding into the center of a large platter. Garnish with the fruits. Serve with fortune and almond cookies.




From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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