Lychee Coconut Milk Pudding 荔枝椰奶布丁

This soft and velvety smooth Lychee Coconut Milk Pudding has the lovely flavours of both fruity lychee and fragrant coconut milk that satisfy all your sweet cravings.

Adapted from my Panna Cotta Recipe

Ingredients: 
材料：

60g Water 水 

4 tsp Gelatin Powder 吉利丁粉 

170g Whipping Cream 动物性鲜奶油 

300g Fresh Milk 鲜奶 

200g Coconut Milk 椰奶

50g Sugar 细砂糖 

130g Lychee Syrup 荔枝糖浆 （use canned Lychee, reserve the Lychee for topping)

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Method: 步骤：

1. Add water to a bowl, and add the gelatin powder, set aside for 10 minutes.
把水倒进碗里，撒上吉利丁粉，待10分钟。

2. Heat up the remaining ingredients in a saucepan until sugar is dissolved (do not boil). 
把剩下的材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, and stir in (1) until gelatin is fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

4. Pour into pudding cups, top with lychee and keep in the refrigerator once cooled. Let it chill overnight and enjoy! 
倒入布丁杯里，放入一粒荔枝。待凉后放进冰箱，凝固后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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