Coconut Pudding with Dulce de Leche

Ingredients:

• 1 can Jolly Cow Condensada
• 2 cans Jolly Coconut Milk 440mL
• 1/2 cup sugar
• 1/4 tsp salt
• 2 tbsp gelatin powder
• 1 cup small sago, cooked
• 1 can Jolly Peaches Halves 825g, drained and chopped
• 1 can Jolly Lychees 565g, drained

Procedure:

1. To make Dulce de Leche, submerge Jolly Cow Condensada in a pot of water. Simmer for 3-4 hours. Remove from pot and let cool completely.
2. To make coconut pudding, combine Jolly Coconut Milk, sugar and salt in a saucepan. Sprinkle gelatin over mixture and mix well until gelatin is completely dissolved. Let stand for 5 minutes. Heat mixture until almost boiling.
3. Spoon cooked sago into individual molds then pour coconut milk mixture. Refrigerate for 4 hours or until firm. Unmold pudding by dipping molds into warm water for 10 - 15 seconds. Invert onto serving plate and top with chopped Jolly Peaches Halves and Jolly Lychees. Serve with Dulce de Leche on the side.