Instructions

• Place the mango puree, water, coconut sugar, and agar agar into a small pot and mix well. Place the pot over medium heat and stir gently until everything dissolves completely. Add the lemon juice and salt and stir through.
• Take a muffin tray and place 4 serving glasses in it at a slight slant. Divide the mango mixture equally between 4 glasses, then set the tray into the refrigerator for 1 hour to set.
• Meanwhile, make the coconut layer by placing the coconut cream in a pot with the water, coconut sugar, agar agar, and salt. Place over a low heat and stir to dissolve the agar agar and sugar. Set aside and allow the mixture to cool.
• When cool, pour the coconut mixture over the set mango mixture. Place the tray back into the refrigerator for around 1 hour until the pudding has set.
• Before serving, garnish the puddings with the chopped fresh mango.