Tropical Coconut Rum Pudding

Preheat the oven to 350 degrees F (180 degrees C).

Spread the Sweetened Coconut Flakes (1/2 cup) on a baking sheet and cook until lightly toasted about 4-6 minutes. Remove from oven and set aside.

In a small bowl, combine Milk (1/2 cup) and Corn Starch (3 Tbsp). Whisk together.

In a medium saucepan combine the rest of the Milk (2 cups), Granulated Sugar (1/3 cup), Coconut Cream (1/3 cup), Vanilla Bean Pod (1) and Salt (1 pinch). Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved and the milk is just starting to steam -- do not boil.

Whisk the cornstarch mixture into the hot milk mixture and stir constantly over medium heat until pudding begins to thicken. Remove from heat and stir in the Unsalted Butter (1 Tbsp) and Dark Rum (1 Tbsp) to combine.

Pour pudding into a serving dish or individual 1/2 cup ramekins and refrigerate 3-4 hours until chilled.

About 1 hour before serving, make the fruit salad. In a small bowl, combine the Mango (1/2 cup), Fresh Blueberry (1/2 cup) and Fresh Strawberry (1/2 cup). Sprinkle with Granulated Sugar (1/2 Tbsp) and Dark Rum (1 Tbsp) and toss to coat.

Let the fruit sit for at least 20-30 minutes until the sugar is dissolved.

To serve, spoon macerated fruit over the pudding and sprinkle with a tablespoon or so of toasted coconut. Enjoy!