Mango & Coconut Milk Pudding

Ingredients:

1 can of Chef’s Choice Coconut Milk (400ml)

1 ½ cups  Water (375 ml)

1 cup Dice Ripe Mango

1 tbsp Agar Agar powder

½ cup Cane Sugar

¼  tbs Salt

6-8 Aluminum or Plastic cupcake cases

How to cook:

1.  Pour water (room temperature) into a pot, add agar agar powder and 

         stir thoroughly.

2.  Set the pot at medium heat, continue stirring until the mixture is boiled.

3.  Add 1 can of coconut milk, sugar and salt into the mixture, continue 

         stirring for 2 minutes. Turn off the heat.

4.  Place 1 tbsp of mango into the cupcake cases and pour the pudding 

         mixture into the cupcake cases up to ¾ of cases’ height.

5.  Arrange the warm cupcake cases into the refrigerator for around 

         3 hours.

6.  Once the pudding is set, pour out from the case and serve onto 

         a plate.