Prune Sauce and Coconut Pudding Recipe

45 minutes


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


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
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
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
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
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
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