3 ½ cups milk
½ cup sugar
Vanilla
4 heaped tbs cocoa
¼ cup boiling water
6 level tbs cornflour
½ cup milk (extra)
2 tbs coconut
½ cup sugar
Vanilla
4 heaped tbs cocoa
¼ cup boiling water
6 level tbs cornflour
½ cup milk (extra)
2 tbs coconut
- Place milk, sugar, and vanilla in a large saucepan over a low heat. While this is coming to the boil, dissolve the cocoa in the boiling water and add to the milk on stove. Beat or whisk to dissolve any lumps.
- Dissolve cornflour in extra ½ cup milk
- when milk on stove begins to boil, remove from heat and quickly stir in cornflour mixture to avoid lumps forming. Return saucepan to heat and cook until thickening like custard, stirring continuously.
- Remove from stove and strain into a glass or china dish. Sprinkle coconut over surface of pudding and allow to cool. Then set in refrigerator.
- Serve alone or with fruit or whipped cream or ice-cream.