Recipe Index

Ingredients

• 4 cups full-fat coconut milk
• 1/2 cup cornstarch
• 2/3 cup granulated sugar
• 1/2 tsp fine salt
• 1 tbsp Grand Marnier (optional)
• 1 tsp ground cinnamon, for dusting
• 2 tbsp toasted coconut flakes, to serve

Method

1. Lightly rinse 8 individual moulds or one 8 in mould with cold water and do not dry them; this helps the pudding unmould.
2. Whisk the cornstarch with 1 cup of the coconut milk in a bowl until completely smooth.
3. Pour the remaining coconut milk into a medium saucepan, add the sugar and salt, and heat over medium heat, stirring, until the sugar dissolves.
4. Whisk in the cornstarch slurry and cook, whisking constantly, for about 5 minutes, until the mixture boils, thickens to a heavy custard, and pulls away slightly from the sides of the pan.
5. Remove from the heat and stir in the Grand Marnier, if using.
6. Pour into the prepared moulds, smooth the tops, and cool to room temperature, then chill for at least 3 hours until firmly set and wobbling when shaken gently.
7. Turn out onto serving plates, dust generously with cinnamon, and scatter with toasted coconut.

Prep: 15 min · Cook: 5 min · Total: 3 h 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data