Here is another recipe from Recipe 52 Blog. What I like so much about this blog, is that, Lauki Kheer also lists the benefits of the ingredients.
This Bottle Gourd Pudding is ideal for a hot summer day.
1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk
Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.
Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.
Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.
Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.
Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.