4 ingredients Mango & Coconut Milk Pudding, no oven, Without eggs & cream 

Hello ☺Thank you for watching my video.
Today's recipe is for an easy mango pudding that can be made by simply mixing and chilling.
Mango and coconut milk give the pudding a tropical pulled texture.
Warming the coconut milk slightly removes the canned smell and makes it more flavorful. Since the coconut milk tends to separate when brought to a boil, warm it to 60°C (140°F), stirring constantly, until the sugar and gelatin are dissolved, without failure.
The mango pudding is made just thick enough to harden, while the coconut pudding is a little firmer, so you can enjoy the difference in texture. Since the mango pudding is soft, when pouring the coconut pudding over the top, use a spatula or similar tool to gently pour in the coconut pudding for a better appearance.
Instead of coconut milk, milk or almond milk can also be used for this recipe.
▷Ingredients:
■Mango pudding
250 g coconut milk
40 g sugar
45 g water
4g powdered gelatin
150g mango puree
Coconut Pudding
150 g coconut milk
20 g sugar
15 g water
2 g powdered gelatin
▷How to make:
1. Sprinkle powdered gelatin over water to soften.
2. Heat coconut milk and sugar in a saucepan over low heat to 60°C, stirring to prevent burning.
3. Add the gelatin from (1) above and stir to dissolve. Strain the pudding liquid so that no gelatin remains.
4. For mango pudding, add mango puree and mix.
5. Cool the pudding in ice water to 20°C (68°F) and allow it to thicken.
6. Put the mango pudding into a container and refrigerate for 3 hours or longer. When the mango pudding has set, gently pour in the coconut pudding and refrigerate for 2 hours to set.
7. Decorate with mango puree and fruits of your choice.