Coconut Pudding with California Prune Sauce
Makes: 8Prep Time: 45 minutes
- Coconut Custard:
- 500ml of whole milk
- 6 tbsp cornflour
- 500ml of double cream
- 250ml of coconut milk
- 100g of coconut, freshly grated or desiccated
- 6 tbsp of sugar
- ½ tsp vanilla paste
- Prune Sauce:
- 200g California Prunes, chopped
- 120ml water
- 50ml red wine (optional)
- sugar, to taste
- 1 cinnamon stick
- 2 cloves
- To finish the sauce:
- 200g California 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 California Prune sauce, heat all of the ingredients (except the whole prunes) in a medium pan and simmer for 10-15 minutes, or until the California Prunes have softened and formed a homogeneous syrup. Add the whole California 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 California Prunes.