Ingredients :
- 3 tbsp cornflour / cornstarch
- 60 g soft brown sugar
- 480 ml full fat coconut milk
- 1 1/2 Tbsp instant coffee powder
- 3 tbsp Irish whisky
- Topping - See my recipe for Whipped Coconut Cream, you'll need 240mls / 1 cups worth
Method :
- Add a few tbsp of cold coconut milk to the cornstarch, mix into a slurry and set aside for now
- Put the rest of the milk and the sugar in a saucepan and bring to the boil
- Pour the cornstarch mix into the pan, whisking continuously until smooth and thickened
- Take the pan off the heat and whisk in the coffee powder and whisky
- Divide between 4 glasses and let cool then refrigerate for a few hours to set well
- Prepare the whipped topping and generously pipe or spoon onto each pudding
- Add a light sprinkle of cinnamon over each just before serving
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