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


  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 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.
  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 California Prunes.


Rosana McPhee

Rosana McPhee is a Brazilian food and travel blogger, living in London. She created a food blog at, where she writes about her adventures in food, including some ideas and recipes from her native Brazil.