SMALL SERVE COCONUT PUDDING
- 1 cup milk
- 2 tbsp coconut flesh
- 2 tbsp cornflour
- 2 tbsp castor sugar
- In a mixer, add coconut flesh and blitz it completely in a puree.
- In a saucepan set over medium heat, put the milk, sugar, coconut puree and cornflour. Whisk it nicely so that there are no cornflour lumps.
- Cook this mixture on medium heat for a couple of minutes and whisk constantly to prevent lumps from forming.
- When the mixture begins to thicken, take the pan off the heat and immediately pour the mixture into a remekin.
- Keep the remekin in the fridge for atleast 4 to 5 hours or overnight, until it is completely set.
- Demould it carefully on a plate and enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/small-serve-coconut-pudding/
3.5.3251