Coconut Lemongrass Pudding with Pomegranate Seeds

Ingredients

• 7 sheets white gelatin
• 2 stalks lemongrass
• 0.5 lime
• 300 ml unsweetened coconut milk (9% fat)
• 300 ml milk (3.5% fat)
• 75 g sugar
• 1 Pomegranate
• 1 tbsp coconut chips
• 6 tbsp coconut water

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Clean the lemongrass, remove outer leaves and slice into thin rings. Squeeze half a lime for juice.

3. 3.

   Heat coconut milk with milk, lemongrass, lime juice, and sugar in a pot.

4. 4.

   Remove from heat and strain through a sieve into another pot. Squeeze out excess liquid from gelatin and dissolve it in the coconut mixture.

5. 5.

   Fill four well-rinsed glasses with the mixture and refrigerate for 6 hours.

6. 6.

   Meanwhile halve the pomegranate and gently remove the seeds.

7. 7.

   Briefly dip the pudding glasses in hot water, then carefully pour the pudding onto plates. Sprinkle with pomegranate seeds and coconut chips, and drizzle with coconut water.