Fill a 500 g mold/tin with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
Coconut Milk (13.5 oz)
Caster Sugar (3 1/2 Tbsp)
Corn Flour (1/4 cup)
Rose Petal Simple Syrup (2 1/2 Tbsp)
in a heavy bottom pan.
Simmer over low heat for 8-10 minutes, whisking constantly, until it begins to thicken like a custard. Don’t let it thicken too much, the consistency should be mayonnaise-like.
Take off heat, whisk well, strain if desired, and immediately pour into the prepared mold. Tap to remove bubbles if any. Cool for 30 minutes on the counter, then refrigerate for 6-8 hours, better overnight.
Cover about 2 hours after the mold has been in the fridge so you don’t trap the condensation.
To demold, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter.
Garnish your Coconut Pudding with
Fresh Rose Petals (as needed)
Slivered Pistachios (to taste)