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Avocado Pudding

"Avocado pudding crafted from jelly and coconut milk with a touch of coffee!"

Ingredients :

Pudding:
3/four avocado, chopped
7 half of tablespoons water, divided
1 (7 ounce) can sweetened condensed coconut milk
4 3/4 tablespoons white sugar
half (.25 ounce) packet agar-agar powder
1 teaspoon instant espresso powder
1 drop inexperienced meals coloring, or as wished
Custard:
1 (7 ounce) can sweetened condensed coconut milk
5 1/four tablespoons water, divided
1/four cup white sugar
3 pandan leaves
1 half of teaspoons cornstarch
1 egg yolk

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

Blend avocado and a pair of tablespoons water in a blender until smooth.
Combine 1 can coconut milk, 4 3/four tablespoons sugar, 4 half tablespoons water, and agar-agar in a saucepan. Bring pudding to a boil; stir within the mixed avocado.
Mix remaining 1 tablespoon water and espresso in a small bowl and pour into the pudding. Add meals coloring. Scoop pudding into four serving glasses.
Combine 1 can coconut milk, 3 1/4 tablespoons water, 1/4 cup sugar, and pandan leaves in a saucepan. Bring custard to a boil.
Mix last 2 tablespoons water and cornstarch in a small bowl. Stir into the custard. Add egg yolk; mix nicely. Pour custard into a bowl; cover with plastic wrap and refrigerate until cool, at the least 25 minutes. Divide lightly over the pudding.

Notes :

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