Coconut Pudding with Exotic Fruits

This coconut pudding, coming from the Brazilian cuisine, is another dessert that is very easy to make and is also very attractive in presentation. It is an ordinary pudding, just flavored with coconut milk, which gives it an exotic taste. It can be garnished with all kinds of fresh fruits sauces, including ones made of strawberry or raspberry, but I think coconut goes very well if paired with passion fruit and mango, or either one, especially since both of them grow in Brazil.

The whole secret of the preparation is in the right proportion of liquid and starch. It should be set but not too hard or too runny. The original recipe that I found in one of the culinary magazine did not work too well and the pudding collapsed after being removed from the dish. I added then an extra tablespoon of cornstarch which helped to make it more firm. If you like, you can add shredded coconut flakes to the pudding, or if you like it smooth you can do without them. It is also handy that this dessert can be made even two days ahead.



Coconut Pudding

Ingredients:
(For six servings)
2 cups whole milk,
1/2 cup coconut unsweetened milk,
1/2 cup half and half,
1/2 cup sugar,
1/2 cup sweetened coconut flakes (optional),
3 tbsp corn starch,
2 fresh passion fruits,
2 champagne mangoes.


Preparation:
1. Pour all the liquid in a medium pot. Add sugar and cornstarch and mix until blended.
2. On a medium heat bring the liquid to boil mixing constantly until bubbles start forming. Simmer for about 2 minutes.
3. Turn off the heat and add coconut flakes, if used.
4. Dip 6 small dishes (you can use ramekins) in a cold water to prevent the pudding from sticking to them.
5. Divide the pudding between dishes and cool down to room temperature, then chill in a refrigerator until well set, preferably overnight.



6. Peel off the mangoes, cut two slices of flesh from each and slice into strips.
7. Cut passion fruits in halves and using a spoon remove the seeds and juice.
8. To serve, flip over the pudding on the plate. Divide the passion fruit content on top of each and finish with mango slices.