Coconut pudding

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300 ml. of Organic Matt Coconut Vegetable Drink

200 ml. fresh cream

100 gr. of sugar

1 tablespoon of rum

1 vanilla stick

7 gr. isinglass

Bitter cocoa powder for decoration

Fresh coconut flakes for decoration

Edible flowers as desired for decoration


Soak the isinglass in cold water.

Using a peeler, create fresh coconut flakes that you will use to decorate the pudding.

Pour the Matt’s Organic Coconut Vegetable Drink, cream, sugar, rum and the vanilla pod previously cut lengthwise into a saucepan.

Stir occasionally to prevent the mixture from sticking to the bottom of the pot and bring to a boil.

After 10 minutes, remove the vanilla pod.

Squeeze out the isinglass and add it to the mixture, stirring until it is completely dissolved.

Pour the mixture into the molds and put them in the refrigerator for at least 4 hours.


Invert the puddings onto dessert plates.

Serve them by dusting the surface with bitter cocoa powder and coconut flakes and edible flowers.

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