Haupia - Hawaiian Coconut Milk Pudding - cooking recipe

Ingredients

100 ml semi-skimmed milk
50 g cornflour
80 g caster sugar
400 ml coconut milk
2 None ripe mangoes (about 400g each), peeled, stoned, 1/2 cut into wedges, 1 1/2 pureed
1/2 None small orange, juiced
1 None lime, grated zest, juice of 1/2
2 tsp desiccated coconut
None None Edible orchids and lime and orange slices, to decorate

Preparation

In a bowl, mix the milk, cornstarch and sugar until smooth. Add the coconut milk to a saucepan, bring to a boil and remove from the heat. Stir in the cornstarch mixture, return to the heat and simmer, stirring, for 1 min. Rinse a 8 x 5 inch rectangular serving dish with cold water. Pour in the coconut milk mixture, smooth the top and leave to cool. Cover and chill overnight.
When ready to serve, mix the mango puree with the orange and lime juice to make the mango sauce. Cut the chilled pudding into 1 inch chunks and arrange on serving plates with the mango slices. Drizzle with the mango sauce and sprinkle with the coconut and lime zest. Decorate with lime and orange slices.