Peach and Coconut Pudding
To make:
Whizz til smooth:
1 425 gram can of peaches or fresh or stewed peaches in a similar amount
In a pot mix well and bring to the boil:
The whizzed peaches
1 tin of coconut cream
When hot add: 3 tbsp of gelatine
Stir well to dissolve the gelatine and allow to bubble for 4 to 5 minutes
Pour into ringed silicon cake dish.
Add finely diced fresh peaches into the mix (I used 2 peaches, but actually reckon it would be better with more!)
Set in refrigerator.
Time in the kitchen: 10 minutes plus set time (around 2 hours)