I love the coconut pudding you sometimes get at dimsum houses. There are usually two kinds: the jelly type made with agar (the most common type), and then a more custardy type. My favourite is the latter, which I've created here with cornflour as a thickener. Plus my recipe's vegan-friendly, too.
This is another simple, easy recipe, the only thing to bear in mind is that you'll need to make it a few hours in advance of serving it because of setting time. Other than that, it's pretty stress-free.
Ready? Here we go.
Ingredients for Pudding:
400ml thick coconut milk (1 tin)
3 tbsp caster sugar
1 tsp vanilla
Pinch of salt
200ml soya milk (or any kind of milk)
3 slightly heaped tbsp cornflour
3 ripe mangos
1. Heat the coconut milk, caster sugar, vanilla and salt in a saucepan, and stir the soya milk and cornflour together until smooth. Once the coconut comes to the boil, lower the heat and slowly pour the cornflour milk mixture in, stirring constantly. Keep stirring and cook over a low to medium heat for about 5 minutes until thickened.
2. Rinse the insides of six moulds with cold water to stop the pudding from sticking, Evenly pour the mixture into the moulds, and leave to cool completely before popping in the fridge for at least 4 hours (I put the moulds in an icy water bath to speed up the cooling process).
3. When you're ready to serve, pop the puddings out of the moulds and serve each with half a mango.
Variation: For an iced dessert, pop the puddings into the freezer for two hours before serving.
Enjoy, and have fun.