Coconut pudding with fruits
6 Servings
Ingredients
| Quantity | 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.) |
| Assorted fortune and almond cookies | ||
| 1 | tablespoon | Vegetable oil |
Directions
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.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: HOT TEA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .