Coconut Pudding

Preparation Method

1. 1Prepare the ingredients: set aside the Da Terrinha Coconut Milk and Da Terrinha Shredded Coconut. In a bowl, dissolve the cornstarch in some of the cold milk, stirring well to prevent lumps.
2. 2Combine the pudding ingredients: in a large saucepan, place the remaining milk, condensed milk, Da Terrinha Coconut Milk, Da Terrinha Shredded Coconut, and dissolved cornstarch. For a sweeter flavor, add the sugar.
3. 3Cook the cream: place the saucepan over medium heat, stirring constantly with a spoon or spatula. Keep stirring until the mixture thickens and becomes smooth and creamy. Once thickened, cook for another 2 to 3 minutes, stirring continuously.
4. 4Fill the mold: lightly wet a ring mold with water or coat it with a thin layer of neutral oil. Pour in the hot cream and gently spread it to level the surface.
5. 5Refrigerate: let the pudding cool at room temperature, then refrigerate for at least 4 hours or until firm.
6. 6Make the prune syrup: put the sugar and water in a saucepan. Place over medium heat and stir until dissolved. Add the prunes and cinnamon, if desired, and cook for approximately 10 to 15 minutes, until the syrup thickens slightly. Allow to cool.
7. 7Unmold the pudding: remove from the refrigerator and gently run a knife around the edges of the mold, if needed. Invert onto a serving plate and carefully unmold.
8. 8Finish and serve: pour the cold prune syrup over the pudding, distributing the fruit evenly. For a special finishing touch, decorate with a little more Da Terrinha Shredded Coconut. Serve chilled and enjoy!