Coconut Pudding

Place 600 ml coconut milk in a saucepan and whisk in the cream or vanilla pudding powder (together with the sugar according to the packet instructions) until lump-free.

Bring the pudding mixture to the boil while stirring according to the packet instructions and simmer briefly until it thickens.

Pour the hot coconut pudding into a large bowl or into 5 small molds.

Chill the pudding in the refrigerator for at least 2 hours until set.

For the fruit sauce purée fresh strawberries or raspberries with sugar to taste and a splash of lemon juice until smooth.

Turn the pudding out onto dessert plates and serve with the fruit sauce and fresh strawberries or raspberries.