Episode 24 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨

Bringing to you a refreshingly creamy and luscious 4 ingredient coconut pudding that will make your weekend super indulgent🤌🏻✨

Ingredients:
Makes one serving
🥥1 cup milk
🥥2 tbsp coconut flesh
🥥2 tbsp cornflour
🥥2 tbsp castor sugar

Method:
1. In a mixer, add coconut flesh and blitz it completely in a puree.
2. In a saucepan set over medium heat, put the milk, sugar, coconut puree and cornflour. Whisk it nicely so that there are no cornflour lumps.
3. Cook this mixture on medium heat for a couple of minutes and whisk constantly to prevent lumps from forming.
4. When the mixture begins to thicken, take the pan off the heat and immediately pour the mixture into a remekin.
5. Keep the remekin in the fridge for atleast 4 to 5 hours or overnight, until it is completely set.
6. Demould it carefully on a plate and enjoy!

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