Tender Coconut Lychee Pudding With Crushed Pralines

Note: Pudding recipe adapted from my sister-in-law Annie’s recipe.

For the pudding:
In a bowl, combine 1 cup milk, condensed milk, coconut water, coconut meat, chopped lychees, and lychee syrup.

Warm remaining 1/4 cup milk in the microwave and sprinkle the gelatin in it. Stir to combine and dissolve gelatin. Add gelatin mixture to the coconut/lychee mixture. Mix well. Refrigerate till firm.

Serve with praline topping.

For the praline topping:
Line a 9×13 baking sheet with parchment paper.

Over medium heat, place sugar and water in a deep-sided saucepan. Melt sugar and cook, stirring until the sugar has dissolved. Increase heat to medium-high and bring to boil without stirring, allowing mixture to reach a deep golden brown. Remove from heat and swiftly mix in the cashews and the butter.

Spread out evenly onto lined baking sheet. Allow to cool. Break apart into small shards, or crush in between parchment folds if you want it to resemble powder.

Sprinkle praline topping on pudding when ready to serve.