Coconut Pudding Cake
8 pers. | 
60 minutes
Ingredients:
-
250g oatmeal cookies, crushed, unsweetened
-
50g butter, melted and cooled
-
6 sheets gelatin
-
300ml condensed milk
-
330ml Ayam Brand™ Coconut Milk
-
100g grated coconut
-
200ml heavy cream
-
100g Canned mango puree
-
1 fresh mango, sliced
Preparation:
-
Combine butter with crushed oatmeal cookies.
-
Make a base in a round cake mold.
-
Place in the fridge for a few minutes while preparing the pudding.
-
Soak the gelatin sheets in cold water for a few minutes. Then drain and dissolve in 6 tablespoons of boiled water.
-
In a separate bowl, combine condensed milk, coconut milk, grated coconut, cream, and the gelatin already dissolved in the water.
-
Add mango pieces on the cookie base then pour the coconut mixture over.
-
Put in the fridge no less than 4 hours or until it solidifies.
-
Before serving, top the whole thing with mango puree and remove the cake mold.
