Second Helping: As Time Goes By Pudding

Pink Pudding

For pudding:

1 can condensed milk (use condensed milk can as a reference for all contents of cans if they have different amounts)
1 can of light coconut milk
1 can evaporated milk
2 envelopes unflavored gelatin powder

For fruit sauce:
16 fresh cherries, halved and pitted
1 cup fresh blueberries
1 cup apple juice
1 teaspoon orange zest

Dissolve the gelatin in evaporated milk heating it on a pan over low heat up to all granules have been dissolved with a help of a whisker. In a bowl on the side, mix coconut milk with condensed milk. Add warm mix of gelatin and evaporated milk to coconut and condensed milk mix up to when liquid looks smooth. Cool in a Pyrex or plastic mold for at least 8 hours before serving.
Simmer fruits in juice for 25 minutes, and use cold sauce to cover pudding after taking it out of the mold.