A delightful coconut pudding with two layers consisting of tender coconut water and coconut milk, layered with sugar and gelatin, perfect for a summer treat!
1: In a bowl, mix the gelatin and ¼ cup of coconut water and allow it to rest for 10 minutes. It will start to solidify.
2: In a saucepan over low heat, heat up ½ cup of coconut water, sugar, and the bloomed gelatin. Continue heating on low flame until the gelatin and sugar are dissolved. Do not bring this to a boil. Remove from heat.
3: Pour this into the serving dish. Scatter the sliced pistachios, almonds, and tender coconut pieces. Refrigerate for 1 hour or until it has set.
4: For the second layer, combine the gelatin and water in a small bowl and rest for 10 minutes.
5: Add sugar to the coconut milk and mix.
6: Melt the bloomed gelatin by placing the bowl in hot water until the gelatin has dissolved. You can also microwave it for 30 seconds, in a microwave-safe bowl.
7: Add the gelatin to the coconut milk mixture and whisk well until combined.
8: Pour it over the 1st layer after it has solidified in the refrigerator.
9: Cool for 6 hours in the refrigerator.
10: Release the sides lightly using a knife. You can also dip the dish in warm water for 5-10 seconds to release the sides.
11: Turn it onto a plate. Serve cold.
