Coconut Pudding with Raspberry Sauce


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

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


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