1 tin coconut cream
50g corn flour
500ml cooking cream
100g caster sugar
¼ cup desiccated coconut, garnish
½ cup white chocolate
½ vanilla pod, seeds scraped
25g chopped unsalted pistachio nuts, garnish
In a pot over medium heat, bring the cream and coconut cream to the boil. Stirring consistently. Carefully whisk the cornflour with milk to make a smooth paste. Pour the water, vanilla pod seeds and sugar into a saucepan and heat gently so the sugar dissolves.
When the cream mixture begins to simmer take it off the heat and whisk in the cornflour paste. Continue whisking until the mixture thickens so it becomes custard. Once it is thick, stir in the sugar syrup, chocolate and dessicated coconut.
Remove from heat pour into moulds lined with mango at the base and refrigerate until set. Top each pudding with mango, passionfruit and pistachio nuts.