The bright colors of the fruit can be an advantage in itself to be processed as a dessert. Children are also attracted by bright colors. So it would be really nice to be able to make desserts that have bright colors, especially if the desserts will be liked by my little nieces and nephews.
Indeed, the desserts that I make are always served to my nieces and nephews who always come to the house asking for sweet food. :)
Have you ever eaten yellow watermelon? Here in the area, I live, I can easily find yellow watermelon.
I don't buy whole watermelons because the ripe yellow watermelons rot quickly. For this size, I bought it for $0.38, IDR 5,300. Cheap enough!
Well, yellow watermelon, tastes fresher and sweeter than red watermelon. It's like there is a slight sensation of eating a melon, but the texture of the flesh is more fibrous.
From this fresh fruit, I chose to use another magical ingredient to make yummy sweet desserts for my little nieces and nephews.
I rely on coconut milk and agar powder! I'm sorry if maybe you guys are bored with my ingredients that look like that. But those are the comfort food ingredients for my nephew here.
I also enjoy combining the two magic ingredients with various fruits and other ingredients.
I hope you like this recipe. You can replace yellow watermelon with fresh fruits such as kiwi, peach, or berries.
Let's start!
Step one cut the yellow watermelon into smaller shapes. It can be in the form of cubes or small triangles. Do what you can, and make it easy.
Cutting the yellow watermelon into random shapes is also not a problem. It will not affect the final shape of these desserts.
Next, we need to mix the plain agar powder (without color), sugar, and water in a saucepan. I use 100 grams of sugar for the agar powder sachets, and 500 ml of water.
Cook the mixture until it boils and bubbles appear on the surface. Keep stirring until the fire is turned off.
After the mixture boils, I remove half of it. I want to make a pudding version, one with a transparent one, and another with a version with coconut milk.
After setting aside half of the mixture, then add 100 ml of coconut milk to the remaining mixture in the pan.
Bring the coconut milk mixture to a simmer, while continuing to stir. Then lift.
The most important thing about a dessert is the mold that we use. It will affect the final result of the presentation.
Here I chose to use dessert molds with a semicircle shape. I use molds that are made of food-grade silicone that is safe. So that later I can easily remove the pudding from the mold.
There are two versions that I made. But first, add the yellow watermelon pieces to the molds.
Then, add plain pudding (without color) and coconut milk pudding.
For the remaining mixture, I used a random container as the mold. I combined the two types of pudding that had been in one container.
Before serving, store pudding in the refrigerator for at least an hour or until the pudding is completely set.
Serve with plant-based cream or ice cream! The choice is yours. :)
How about my simple pudding recipe this time? It only uses the basic ingredients of plant-based milk and agar powder.
You can use gelatin for non-plant-based products as a substitute for agar powder. :)
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, food content that makes others happy and can get inspiration.
Make sure you follow her blog as well for some interesting discussions about life other than food.
If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.
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