Coconut milk Pudding

Coconut milk Pudding

Ingredients

2 cups coconut milk (250 ml each)

1/2 cup sugar

5 tablespoons cornflour

Preparation

Combine coconut milk and sugar in a saucepan. Heat the mixture over low heat, stirring constantly. Add cornflour and continue to stir until the mixture thickens. Remove from heat and let it cool slightly. Pour the mixture into a greased mold or bowl. Refrigerate for at least 4 hours or overnight. Cut into squares and serve.

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