How to Make Coconut Pudding with Prunes
PrintPudding is a classic recipe that reminds us of family gatherings. At the end of the year festivities, how about making this classic sweet with coconut and prunes? Let's learn this very easy recipe.
Servings 14 servings
Calories 289kcal
Equipment
- Stove
- Refrigerator
Ingredients
Plum Syrup
- 10.6 oz of Prunes pitted (300 g )
- 2 cups of Water 16.23 fl oz (480 mL)
- 1 cup of Sugar 6.3 oz (180 g)
Pudding
- 1/2 cup of Cornstarch 2.64 oz (75 g )
- 3 cups of Milk 24.34 fl oz (720 mL)
- 1 bottle of Coconut Milk 6.76 fl oz (200 mL )
- 1.8 oz of Shredded Coconut (50 g)
- 13.8 oz of Condensed Milk (390 g )
Instructions
Prune syrup
- Place all the ingredients in a saucepan and mix well
- Bring to a high heat
- When it starts to boil, cook for about 15 minutes or until it turns into a syrup. It should not be liquid; it should form a thin syrup
- Pour some of the syrup into a 8.3 x 11.8 inches (21x30cm) oval glass baking dish and set aside
Pudding
- In a saucepan with the heat off, dissolve the cornstarch with a little milk
- Then add all the milk, coconut milk, shredded coconut, and condensed milk, and mix well
- Bring to medium-low heat, stirring constantly
- After it boils, cook for 1-2 minutes
- Turn off the heat and transfer to the baking dish
- Cover with plastic wrap in contact and refrigerate
- When serving, remove the plastic wrap and cover with the remaining plum syrup
Notes
Tips:
– Valid to: 5 days if stored in the refrigerator.
