In a medium sauce pot, combine 1 cup of water and ½ cup of castor sugar. Place it over medium heat, stirring continuously until the sugar completely dissolves—this should take about 3–5 minutes.

While your sugar water mixture is heating, take 2 gelatin leaves and soak them in cold water for about 1 minute.

Remove the sugar mixture from heat and gradually whisk in ¾ cup of coconut milk powder. Stir for 1-2 minutes until fully combined.

Add the softened gelatin leaves to the warm coconut mixture and whisk vigorously until they fully dissolve.

Carefully pour the coconut mixture into individual serving glasses or a large dish and let it cool for 10–15 minutes before refrigerating.

Refrigerate the poured coconut pudding for at least 2 hours, preferably overnight.

Once chilled, serve the pudding topped with fresh mango, toasted coconut, or your favorite seasonal fruit.