Coconut pudding with prune sauce

8
45 minutes

Ingredients

Coconut custard

  • 500ml of whole milk
  • 6 tbsp of cornflour
  • 500ml of double cream
  • 250ml of coconut milk
  • 100g of coconut, freshly grated or desiccated
  • 6 tbsp of sugar
  • 1/2 tsp vanilla paste

Prune sauce

  • 200g of pitted prunes, chopped
  • 120ml of water
  • 50ml of red wine, (optional)
  • sugar, to taste (I used 2 tbsp)
  • 1 cinnamon stick
  • 2 cloves

To finish the sauce

  • 200g of pitted prunes, left whole

Method

1
Make the custard the day before serving. Pour 240g of the milk in a bowl and sift in the cornflour. Stir with a spoon until the cornflour has dissolved and set aside
2
Combine the cream, sugar, vanilla paste, coconut milk, grated coconut and the remaining milk in a medium saucepan and place over a medium heat. Bring to the boil, stirring all the time to prevent the mixture from sticking to the bottom of the pan
3
Once boiling, gradually add the cornflour and milk mixture and continue to stir until the mixture has thickened over a low heat. Remove from the heat
4
Rinse a bundt mould with water (to prevent the custard sticking), then pour the custard into the mould. Cover with cling film, allow to cool, then refrigerate overnight
5
To make the prune sauce, heat all of the ingredients (except the whole prunes) in a medium pan and simmer for 10–15 minutes, or until the prunes have softened and formed a homogeneous syrup. Add the whole prunes and cook for a further 5 minutes
6
Let the syrup cool completely before turning the custard out onto a serving plate and drizzling over the prune syrup. Decorate the top of the pudding with a few of the whole prunes