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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