Coconut Pudding Bites

When we had our Chinese New Year party I wanted to make sure all the food we had was in handy canapé sizes. Mango pudding is something I instantly think of when it comes to Chinese type puddings, but I can sometimes find them a bit sickly.. I’m not too sure what it is. Anyway, instead I decided I wanted to use coconut and these turned out exactly as planned!

Best served chilled, they slice super well and hold their shape perfectly. They’re like a cross between a jelly & a custard, plus they happen to be vegan friendly. I just think they looked pretty cool served on some banana leaf squares. What do you guys think?

Coconut Pudding Bites
Adapted from this recipe

1/2 tsp coconut oil
112g cornflour
x2 400ml tins of coconut milk
200g sugar
1tsp vanilla extract
A pinch of sea salt
50g toasted coconut flakes
50g toasted almonds or macadamia nuts
Banana leaf to serve

1. Line a 9″ square baking tin with foil & then grease with the coconut oil.
2. In a measuring jug, dissolve the cornflour in 175ml of water. Set aside.
3. In a large saucepan, add the coconut milk, vanilla, sugar & salt and heat on medium whilst constantly whisking it.
4. After 5 minutes, whisk in the cornflour water and cook for another minute. The milk will begin to thicken into a glossy pudding texture.
5. Remove from the heat & pour into the prepared tin. Chill in the fridge overnight or till well set (2 hours ish).
6. When ready, slice into 30 squares or whatever shapes you want.
7. Serve the puddings on some banana leaf and topped with the toasted coconut flakes & nuts.