Ingredients:
- 2 cups KARTA coconut water
- 2 cups fresh milk
- 1 cup ginger juice (strained from grated ginger)
- 4 tablespoons sugar
- 2 tablespoons gelatin powder
- Sliced almonds and grated coconut for garnish (optional)
1. Grate fresh ginger and extract the juice by straining.
2. In a small bowl, dissolve gelatin powder in 1/4 cup of KARTA coconut water. Let it sit for a few minutes until it blooms.
3. In a saucepan, combine KARTA coconut water and fresh milk. Heat the mixture over medium heat until it's warm but not boiling.
4. Stir the ginger juice and sugar into the warm coconut water and milk mixture until the sugar dissolves.
5. Add the bloomed gelatin mixture to the warm liquid and stir until completely dissolved.
6. Allow the mixture to cool to room temperature. Pour the mixture into individual serving bowls or one large bowl.
7. Refrigerate for at least four hours or until the ginger milk curd is fully set.
8. Optionally, garnish with sliced almonds and grated coconut before serving.
Serve KARTA's Ginger Milk Curd chilled as a refreshing and subtly sweet dessert. The infusion of KARTA coconut water adds a delightful tropical touch to this traditional treat.
