Everyday Food
Ingredients
Method
1.Lightly oil 6 x 1/2-cup ramekins or molds. Arrange on a baking tray. Cut zest from limes in wide strips , avoiding the white pith.
2.Place coconut cream and milk, sugar and zest into a saucepan. Place over a low heat and cook, stirring, until sugar has dissolved.
3.Slowly bring mixture to boiling point but be careful not to boil (this is known as scalding). Remove from the heat. Allow mixture to cool slightly in pan for 10 minutes. Strain into a jug.
4.Place the just boiled water in a small jug. Vigorously whisk in the gelatin with a fork until it has dissolved, then whisk this into warm coconut cream mixture.
5.Pour mixture evenly into prepared molds. Chill for 4 hours or overnight until set.
6.To unmold, insert a small knife between the pudding and the mold loosen, invert mold onto a plate , hold the plate in both hands, placing your thumbs firmly on mold, and give a sharp shake to release pudding from mold.
7.Serve garnished with shaved coconut and shredded zest.
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