NALI’S COCONUT AND ALMOND PUDDING
2 cups thick coconut milk
1 tin condensed milk
1 tbsp gelatin
A few almonds
A bar of chocolate
Mix the gelatin in ¼ cup of water and melt it over gentle heat until dissolved.
Combine all the ingredients and blend in a mixie.
Pour it into a dish and refrigerate for 6 hours, or until set.
Roast the almonds on low heat.
Melt the chocolate in a double boiler. Dip the almonds in the melted chocolate and cool.
Arrange the chocolate coated almonds over the coconut pudding.