Mango And Coconut Pudding

Directions

1. 1
   Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
2. 2
   Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
3. 3
   Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
4. 4
   Strain the mixture through a sieve to remove any lumps. Strain into a jug.
5. 5
   Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
6. 6
   Refrigerate the puddings overnight or for at least 6 hours, until set.
7. 7
   Serve drizzled with some extra coconut milk or fruit.
8. 8
   Cooking time does not include refrigeration time.