Coconut Pudding

Coconut Pudding

By Chef Saransh Goila

From Firangi Tadka

Prep: 1 hour 15 minutes

Cook: 10 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

An unusual pudding made with coconut milk and nigella seeds

Ingredients

Coconut milk 800 mls
Cornflour 2 tbsps
Nigella seeds ½ cup
Castor sugar ½ cup
Salt 1 pinch
Toasted coconut slices for garnish

Methods

Take coconut milk, cornflour, nigella seeds, castor sugar and salt in a non-stick pan and cook, stirring, till the mixture begins to thicken.
Transfer the mixture into serving dishes, cool down to room temperature and refrigerate for 1 hour.
Garnish with toasted coconut and serve.

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