芒果椰汁布丁 （Mango Coconut Pudding）BREE #9

买了芒果打算做杨枝甘露，可惜没时间
闻着芒果的味道越来越浓代表它已经熟透透了
不能了，唯有做个布丁消灭它们
家里的吉利丁片完了，改用吉利丁粉
我后悔莫及，吉利丁粉有很强的味道
做出来的芒果层不大好吃，可是椰浆的却好好吃
早知道如此，索性改用燕菜粉好了
幸亏啊，拿了一粒芒果切了丁摆上去
挖来吃时还能吃到芒果的香甜
这可说是幸好。。哈哈

 QQ的布丁，我喜欢
我不喜欢软软的布丁，咬下去好像没吃到的感觉一样
还有西柚，拿来做布丁不懂好吃吗？

芒果椰汁布丁 Mango Coconut Pudding

(A)
细砂糖 castor sugar 30g 新鲜椰浆 Fresh Coconut Milk 200ml
吉利丁粉 Gelatine Powder 12g
牛奶 milk 200ml
(B)
芒果 Mango 3pc (I bought Lily)牛奶 Milk 150ml
细砂糖 Castor Sugar 50g

吉利丁粉 Gelatine Powder 8g

做法 Method：
1.把（A）里的吉利丁粉倒入一茶匙的水，让它吸收水分，备用。
Put 1 table spoon of water into gelatine powder (A),let it absorb water,set aside.

2.(A)里的材料混合一起，以小火煮热，把吉利丁粉倒入，搅拌至吉利丁粉融化。
Put all ingredients A into a bowl,mix well,use low heat to cool till hot,put in gelatine and stir until gelatine is dissolve.

3.把椰浆层倒入布丁杯里，用保鲜膜盖着放入冰箱至少3小时。
Pour coconut milk into pudding glass and cover with clingwrap put into fridge at least 3hours.

4.把芒果切丁，放入搅拌机内，加入（B）的牛奶内，打成泥状。把（B）的吉利丁粉像（1）的做法一样。
Cut mango into cubes,put in a blender together with milk in (B),blend it. Follow step one for gelatine in B

5.把所有材料放入锅内煮至热，倒入吉利丁粉，搅拌至融化。把芒果酱倒入椰浆层上。
Put all ingredients (B) to cool till hot,stir with gelatine till dissolve.Pour onto coconut layer.

6.保鲜膜盖着放入冰箱冷藏3小时，即可享用。
Cover with cling wrap and put in fridge for 3 hours,and it's ready to be served.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young