Recipe - Coconut Pudding With Fruits

1 ounce Agaragar
1 One half cup Sugar
One half cup Milk
4 (up to)
5 ounce Canned coconut milk
4 cup Assorted fruits; fresh
and/or canned
2 tablespoon Citrus flavored liqueur
(Grand Marnier; Triple Sec,
Cointreau. etc.)
Assorted fortune and almond
cookies
1 tablespoon Vegetable oil

Pour 4 cups cold water into a saucepan. With a sharp pair of kitchen
shears, snip the strips of agaragar to fit into the pan. Place over medium
heat and bring to a full boil, stirring from time to time. The agaragar
will dissolve. Add the sugar and mix until it dissolves. Add the milk and
coconut milk. Blend well and remove. Oil a 6cup mold or rinse it out with
cold water. Pour in the pudding and refrigerate about two hours until set.
Cut, peel and slice fruit into bitesize sections. Cover and refrigerate.
Remove 30 minutes before serving. Add the liqueur to the fruit mix well and
cover. Unmold the pudding into the center of a large platter. Garnish with
the fruits. Serve with fortune and almond cookies.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: HOT TEA

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.