INGREDIENTS
1 Tbsp powdered gelatine
2 cups (500ml) coconut milk
4 egg yolks
3 Tbsp erythritol or equivalent sweetener
½ tsp vanilla paste
Fresh mango pieces or other choice of fruit to serve
METHOD
1. Mix the gelatine with 3 tablespoons of water in a bowl. Stand for 5 minutes to let the gelatine expand.
2. Add the coconut milk to a small pot and bring to the boil, stir from time to time.
3. In a large bowl (make sure its heatproof), whisk the egg yolks together with the erythritol and vanilla until its smooth. Mix in half of the hot coconut milk and whisk well. Then add the other half of the milk, stirring well. Then put the mixture back in the pot to cook on a medium heat until is gets thicker like a custard and coats the spoon, stirring while it thickens.
4. Take off the heat and mix through the gelatine until it is fully dissolved. Pour the pudding into four small cups, cover and leave in the fridge for 2 hours to set.
5. Serve with fresh mango pieces, pineapple, berries or other fruit of your choice.
**If the mixture begins to curdle once its been cooked, add to a food processor or blender on high speed until its smooth.
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