In a medium saucepot, add 1 cup of water and ½ cup of castor sugar. Over medium heat, stir the mixture until it comes to a gentle boil and the sugar is dissolved, about 3-4 minutes. Remove from heat.

If using gelatin leaves, soak 2 leaves in cold water for about 1 minute. If using gelatin powder, measure out 2 teaspoons and set aside.

Whisk in 1 cup of coconut milk powder into the hot mixture, stirring for about 2 minutes until smooth and creamy.

Squeeze excess water from gelatin if using leaves, then add to the warm mixture, whisking until fully dissolved.

Pour the mixture into serving glasses, filling them about three-quarters full. Cover with plastic wrap and refrigerate for at least 2 hours to set.

Once set, top each pudding with fresh fruit or toasted coconut before serving.