Ingredients:

  • 1 cup coconut milk
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup mixed fresh fruits (e.g., mango, kiwi, strawberries, blueberries)
  • 2 tablespoons honey or agave syrup (optional)
  • 1 tablespoon fresh mint leaves, finely chopped (for garnish)

Instructions:

  1. Measure out all your ingredients and chop the mixed fruits into small bite-sized pieces. Set aside.
  2. In a medium saucepan, combine the coconut milk, whole milk, and sugar. Place over medium heat and stir until the sugar dissolves and the mixture is warm but not boiling.
  3. In a separate small bowl, whisk the cornstarch with 2 tablespoons of coconut milk until smooth, creating a slurry. This step prevents lumps in your pudding.
  4. Once the milk mixture is warm, slowly add the cornstarch slurry while constantly stirring to combine. Continue to cook on medium heat, stirring gently until it thickens (about 5-7 minutes). The pudding is ready when it coats the back of a spoon.
  5. Remove the pudding from heat and stir in the vanilla extract and a pinch of salt. Allow it to cool for 10 minutes.
  6. Spoon the pudding into individual serving cups or bowls. Refrigerate for at least 20 minutes until set.
  7. In a small bowl, combine the chopped mixed fruits and drizzle with honey or agave syrup if desired. Gently toss to combine.
  8. Once the pudding is set, remove from the refrigerator and top each serving with the mixed fruit. Garnish with fine mint leaves.