• 1 tin of coconut milk
• 1 pack of lime jelly
• 1 lime
• fresh fruit
• coulis mango
• creme fraiche
• 2 egg whites
• 2 teaspoons of corn flour
• 125g castrated sugar
• 150g desiccated coconut
• almond

1. Place the jelly + juice and lime peel in a dish, then in goes 150ml of boiling water.
2. Swirl in the milk and divide into small dessert pots or glasses.
3. Place in the fridge for about 4-6 hours, dip the bottom of the pudding pots in warm water and sprinkle with the fruit coulis, creme fraiche and macaroons or decorate on top of each glass.
4. Swirl the egg white.
5. Mix the cornflour with sugar and fold in the egg with the coconut.
6. Place about 18 teaspoons on a lined baking tray and greaseproof paper brush with a wet brush and then place almond on top.
7. Bake 350 ° f | 180 ° c | Gas 4 for 20 min.

Recipe by Gareth Richards, originally featured on Prynhawn Da.