Lychee Pudding with Mango Drizzle

“A fitting end to an exotic meal”

When I say “pudding”, I know what you are thinking, but no this is not a jell-o snak pak. This version of pudding is a more general term to refer to a gelatinous east Asian dessert usually made with coconut milk and exotic fruits.  In terms of its texture, it is more similar to a flan or panna cotta than a pudding as we typically think of it.

We had these amazing little puddings called sapin-sapin from one of the markets we went to at the Asian Festival, and they reminded me of a recipe I had in an Asian cookbook. The recipe showed lychees being used as a garnish, and as strange as it my seem, I had a can of lychees in my pantry that I needed to use.

This little dessert was originally going to be mango puddings served with lychee, but the mango version had a really odd taste, and the texture of the lychees was also quite odd. So I decided to try again and reverse the situation this time. The results were far better, especially with the mango sauce I created to drizzle on top.

Lychee Puddings with Mango Drizzle

Ingredients:

3 cups of coconut milk

3/4 cup sugar

1 egg yolk

1 1/2 tbsp gelatine

1 can of lychees, pureed, and pushed through a sieve

1 large ripe mango, pitted, pureed, and pushed through a sieve

Method:

Heat the coconut milk with the sugar until sugar has dissolved. Add the gelatine and stir until dissolved.

Beat the egg yolk with the lychee puree and add mixture to the coconut milk. Stir until smooth.

Spoon the mixture into lightly greased molds and leave to cool.

Place in the refrigerator for 2-3 hours, until set

To make the drizzle, heat the mango puree with about 1/4 cup of sugar. If its too thick, add some water. If it gets too thin, add more sugar. It should have the consistency of syrup.

Take the puddings out of the molds, drizzle with the mango syrup, and serve with mango slices or chunks if desired.

These exotic delights are a refreshing end to meal. They are luscious, sweet, and best of all; dairy-free. It is a light dessert that is also satisfying.

Happy nomming!

Until next time,

May the fish be with you, young rainbow trout

~Maki Zavelli, over and out <(^_^<)

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