Coconut Pudding with Raspberry Sauce

Ingredients

• 3 cup(s) unsweetened coconut milk
• 2 cup(s) plus 2 teaspoons sugar
• 1 box(es) raspberries
• 1 teaspoon(s) raspberry liqueur
• 0.5 teaspoon(s) fresh lemon juice
• 0.75 cup(s) sifted cornstarch
• 0.5 teaspoon(s) salt
• + 1 more ingredients
• • 3 cup(s) cold milk

1. In a medium bowl, whisk the cornstarch and salt. Slowly whisk in 1 cup of the milk until smooth. In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves. Gradually whisk in the cornstarch...

View full recipe at Food & Wine