Tanja Grandits, Recipe for 4 people

Coconut Pudding with Mango & Elderflower Compote

Name: Coconut Pudding with Mango & Elderflower Compote
Ingredients: 400 ml milk; 400 ml coconut milk; 80 g sugar; 4 sheets of gelatine, soaked in cold water; 1 mango, flesh cut into 1 × 1 cm cubes; 200 ml elderflower syrup; 1 vanilla pod, seeds scraped out; 1 lime, finely grated zest; 2 tbsp lime juice

Categories
- Summer
- Tanja Grandits
- Dessert
- Kids

Ingredients for the pudding

400 ml milk
400 ml coconut milk
80 g sugar
4 sheets of gelatine, soaked in cold water

To prepare the pudding

Bring the milk and coconut milk to the boil along with the sugar. Remove from the heat, dissolve the squeezed gelatine in the liquid. Transferto glasses and refrigerate for at least 4 hours.

Ingredients for the mango compote

1 mango, flesh cut into 1 × 1 cm cubes
200 ml elderflower syrup
1 vanilla pod, seeds scraped out
1 lime, finely grated zest
2 tbsp lime juice

To prepare the mango compote

Bring all the ingredients to the boil and simmer gently for 2 mins. Leave to cool and spread on top of the coconut pudding.Garnish with fresh elderflowers.