Ingredients
- 150 g sweet condensed milk
- 30 cl coconut milk
- 30 gr shredded coconut
- 20 cl (6 1/2 oz) curacao
Additives
- Carrageenan 5 gr
- Carrageenan 4 gr
Steps
For the coconut pudding:
In a pan, heat coconut milk and sweet condensed milk together. Add 5 gr carrageenan (iota) while stirring gently. When almost boiling, add shredded coconut. Take off the heat and pour in silicon molds. Let set for 20 minutes before storing in fridge.
For the blue spaghettis:
In a pan, heat curacao (blue citrus liqueur). Add 4 gr carrageenan while stirring gently. When almost boiling, put heat on low. Secure a silicone tube on a food syringe and fill the tube with curacao directly from the pan. Put the filled tube in a bowl of cold water (by holding the 2 ends) and let sit for 3 minutes. Secure the tube on the air-filled syringe and use it to extract the blue spaghetti from the tube. Repeat to make other spaghettis.Unmold coconut puddings and roll blue spaghettis around to serve.
In a pan, heat coconut milk and sweet condensed milk together. Add 5 gr carrageenan (iota) while stirring gently. When almost boiling, add shredded coconut. Take off the heat and pour in silicon molds. Let set for 20 minutes before storing in fridge.
For the blue spaghettis:
In a pan, heat curacao (blue citrus liqueur). Add 4 gr carrageenan while stirring gently. When almost boiling, put heat on low. Secure a silicone tube on a food syringe and fill the tube with curacao directly from the pan. Put the filled tube in a bowl of cold water (by holding the 2 ends) and let sit for 3 minutes. Secure the tube on the air-filled syringe and use it to extract the blue spaghetti from the tube. Repeat to make other spaghettis.Unmold coconut puddings and roll blue spaghettis around to serve.
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