Ø 200 gms creamed coconut
Ø 450 ml warm milk
Ø 2 sachets powdered gelatine
Ø 75 gms castor sugar, red and green cherries to decorate
Place the coconut in a mixing bowl and break it up with a fork. Gradually stir in the milk.
Sprinkle the gelatine over 8 tblsps water in a heatproof bowl and leave to soak for 1 to 2 minutes. Stand the bowl in a pan of hot water and leave until the gelatine has melted, while stirring occasionally. Add the sugar and stir until dissolved. Stir the dissolved gelatine into the coconut milk. Leave until thick, but not set.
Rinse out 6 individual jelly moulds cold water. Pour the coconut jelly into the moulds, then cover and chill for 2 to 3 hours, until set.
To Serve
Loosen the edge of one pudding from the side of the mould. Dip the mould into hot water for one to two seconds, then invert a serving plate on top. Hold plate and mould firmly and invert, giving a sharp shake halfway round. Now lift off mould. Turn out remaining pudding in the same way. Decorate with cherries. Service 6
