20 minutes to prepare. Chill for 6 hours. Serves 6.
1. Soak the leaves of gelatine in a bowl of cold water for five minutes.
2. Empty the coconut milk into a large pan, add the cream, milk and caster sugar. Slowly bring to the boil, stirring occasionally.
3. Remove from the heat.
4. Remove the softened gelatine from the water, squeezing out any excess. Gradually add the gelatine to the milk mixture, stir well.
5. Rinse 6 x 150ml pudding moulds with cold water, drain, fill the moulds with the hot mixture. Refrigerate for six hours or preferably overnight.
6. To make the coulis, puree the mango by pushing through a sieve, mix with Malibu or lime juice, and refrigerate.
7. To serve, dip each mould in hot water for 10 seconds before tuning out onto a serving plate, decorate with coconut shavings and serve with mango coulis.
Hints and Tips:
Try mangoes canned in fruit juice, rather than syrup, for a healthier dessert.
This recipe is not suitable for freezing, but any surplus mango coulis can be frozen in an ice cube tray. When frozen, remove the cubes and place them in a freezer bag. Freeze for up to three months.