This is a great light dessert, or snack, similar to the ready-made puddings, but with lots of flavor, all the goodness of coconut and additives free. Aim for a good quality coconut milk and use the light version if you want to cut on calories. Easy to make, I normally use small bowls and keep them in the fridge for 2 or 3 days. Any berries sauce will go well with this pudding, I really love the combination of prunes (I know, so old fashionable) and coconut.

Light coconut cream dessert

6 to 8 portions

For the coconut cream

4 cups 1 % milk
4 tbs sugar (as always I used sugar substitute)
2 tbs corn starch
200 ml good quality coconut milk
18 gr powder gelatin
1/4 cup cold water
1/2 cup shredded coconut

For the prune sauce

3/4 cup prunes
2 tbs brown sugar
1 1/2 cup water

Start melting the sugar in a small pan until golden. Mix the water and the prunes, bring to a boil and lower the heat to a simmer, for about 10 min.

Mix the gelatin with the cold water and set it aside.

In a pan, medium heat, mix the milk, sugar and corn starch, stirring until the milk mix boils and thickens. It will not get too thick. Take out of heat and mix coconut milk, shredded coconut and the gelatin, stirring well until all the gelatin is dissolved.

Divide the cream into wet dessert bowls and keep them in the fridge. They will be ready in 1 hour.
After the cream is cold, pour the sauce and top. Enjoy and share!

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