Coconut pudding with blackberry sauce

DESCRIPTION

This is an unique dessert made of cococnut milk & exotic spices, which is mild in sweet. This goes well with fruity blackberry sauce. This elegant & simple pudding is rich & creamy in taste.

Prep Time: 5 mins

Cook Time: 10 mins

Yields: 4 Servings

 

INGREDIENTS

For black berry sauce

• Black berry - 1 Cup (Washed & pat dry)
• Sugar - 1/4 Cup
• Lemon juice - 2 Tea spoon
• Corn starch - 1 Tea spoon
• Water - 1 Tea spoon

For coconut pudding

• Coconut milk - 400ml (1 Can = 13.5 fl oz)
• Honey/Sugar - 3 Table spoon
• Ground nutmeg - 1/2 Tea spoon
• Corn starch - 3 Table spoon
• Vanilla extract - 1/4 Tea spoon

INSTRUCTIONS

Blackberry sauce preparation

• Heat the sauce pan, combine blackberry & sugar, cook for about 3 minutes until it well mixed.
• In a sperate bowl, dissolve corn starch with lemon juice. Pour this into the blackberry mixture along with 1 tea spoon of water.
• Let the mixture boils & cook for 2 more minutes, while sauce thickens, remove from heat, keep it aside & allow to cool.

Coconut pudding preparation

• In a sauce pan over medium flame, add coconut milk, sugar/honey until it mixed well.
• Now add corn starch, nutmeg powder, stir continously to prevent lumps. Cook for about 3-4 minutes, untill it thickens.
• Once it thickens, remove from heat, add vanilla extract & mix thoroughly until well mixed & keep aside.

Assemble the pudding

• Take a glass or dessert bowls, add 2 table spoon of cooled blackberry sauce. Then add half cup ococnut pudding over blackberry sauce.
• Garnish with fresh blackberry & serve chilled.

NOTES

• Either fresh or frozen blackberris can be used.
• Strawberries, Blueberries, Raspberries, Cherries can be used as an alternative for Blackberries