This easy, luscious pudding comes together in minutes. Rich, creamy and not cloyingly sweet, it is perfect any time of day or year. I opted to serve it garnished with toasted coconut, but it would also pair well with fresh fruit like mango, lychee, passion fruit or pomegranate. To make a vegan version, simply substitute the milk and cream with canned coconut milk.

Recipe

Coconut Pudding

(Makes 4 servings)

Ingredients

1/2 cup whole milk
1/4 cup low fat cream (I used Amul cream)
5 tbsp coconut sugar/jaggery powder (add more if you like)
1/4 tsp pure vanilla extract
3 level tbsp corn starch
Pinch of salt
200 ml thick coconut milk (canned or fresh)
1/4 cup toasted shredded coconut to garnish (optional)

Method

In a bowl, whisk together the milk, cream, coconut sugar, vanilla, corn starch and salt until the sugar dissolves.

In a heavy-based pan heat the coconut milk over a low flame until it simmers.

Stir the corn starch slurry into the warm coconut milk and whisk continuously until the mixture thickens (keep an eye on it because this will take only 4-5 minutes).

Quickly spoon the thickened mixture into ramekins/serving bowls and allow to set at room temperature for 10 minutes. Cover and refrigerate until chilled.

Serve topped with the toasted coconut or fresh fruit and enjoy!

Note: lf you want to unmold the puddings, grease the ramekins lightly with oil before adding the pudding mixture. Dip each ramekin gently in warm water to release the pudding and invert it onto a serving plate.