Coconut Chocolate Pudding
Into a blender, add the condensed milk, the table cream, the chocolate milk powder, 150ml of whole milk and the previously hydrated colorless gelatin, blend until combined.Grease a cake tin with a drizzle of coconut oil and pour this first mixture, cover with plastic wrap and let it chill in the fridge for 20 to 30 minutes or until firm.In the blender, put the condensed milk, the table cream, 200ml of milk, the grated coconut and the previously hydrated gelatin. Blend until combined.Pour into the cake tin when the first layer is firm enough.Let it chill in the fridge for another 3 to 4 hours, serve.
Ingredientes
- ½ Can of Condensed Milk
- ½ Pack of Table Cream
- ½ Cup of Chocolate Milk Powder
- 150ml of Milk
- 1 Envelope of Colorless Unflavored Gelatin Powder (12g)
Coconut Layer
- ½ Can of Condensed Milk
- 1 Pack of Table Cream
- 200ml of Milk
- 50g of Grated Coconut
- 1 Envelope of Colorless Unflavored Gelatin Powder (12g)
Modo de Fazer
Into a blender, add the condensed milk, the table cream, the chocolate milk powder, 150ml of whole milk and the previously hydrated colorless gelatin, blend until combined.
Grease a cake tin with a drizzle of coconut oil and pour this first mixture, cover with plastic wrap and let it chill in the fridge for 20 to 30 minutes or until firm.
In the blender, put the condensed milk, the table cream, 200ml of milk, the grated coconut and the previously hydrated gelatin. Blend until combined.
Pour into the cake tin when the first layer is firm enough.
Let it chill in the fridge for another 3 to 4 hours, serve.
