The Bounty Pudding | Chocolate and Coconut Pudding

Ingredients

• 2 cups desiccated coconut
• 1/2 can sweetened condensed milk (~200 grams or adjust as per your taste)
• 200 grams milk chocolate (semi-sweet, dark or milk)
• 1/2 cup full-fat milk
• 1 cup whipping cream (whipped to stiff peaks)
• 10 to 15 Oreo cookies (crushed)

Instructions

1. 1

   --- Prepare the sweet coconut layer ---

2. 2

   dry roast: Heat a shallow pan on a low flame and dry roast the desiccated coconut for a couple of minutes.

3. 3

   Stir in the condensed milk and mix thoroughly until well combined. The mixture should come together easily and should not be dry.

4. 4

   transfer: Switch off and transfer to a 2 to 4 inches deep 7x7-inch dessert dish and level it with the back of the spoon. You can make it in individual cups but dividing into several cups.

5. 5

   --- Prepare the chocolate layer ---

6. 6

   double-boil: Melt the chocolate with milk and let it cool completely.

7. 7

   transfer: Pour the cooled chocolate evenly over the coconut layer.

8. 8

   --- Prepare the creamy oreo layer ---

9. 9

   Whip the whipping cream to stiff peaks as per the pack instructions.

10. 10

    Fold in the crushed Oreo cookies, taking care not to overmix.

11. 11

    garnish: Spread this on the chocolate layer and garnish with extra crushed Oreo cookies.

12. 12

    chill: Cling wrap and refrigerate for 2 to 4 hours to set. Serve chilled and keep any leftovers refrigerated.