10-Minute Coconut Milk Pudding – No Egg

Put serving cups in the freezer.

Mix the cornflour in 1/4 cup of coconut milk until it dissolves. Add the remaining coconut milk, sugar and salt. Put the pan on medium heat and stir so that the salt and sugar dissolve.

Add cardamom seeds. Keep stirring, letting the mixture cook until it starts to bubble. Cook for 5 more minutes, stirring constantly. The mixture starts to thicken, switch off heat. If the mixture is too thick, add a little more coconut milk (about 1/4 cup) and cook over low heat, constantly stirring; if it still appears watery, add little more cornflour dissolved in 2 tablespoons of water and let cook, stirring until it thickens.

Switch off heat.

Take the serving cups from the freezer. Spray with nonstick or baking spray. Put the cups in the fridge for 1 hour or back in the freezer for 30 minutes.

You can serve the pudding different ways:
1. Set in individual cups
2. Let the pudding set in individual cups, then flip the pudding out onto a plate for a restaurant-style presentation (my preference)

Note: If you need to thicken the pudding, do not add cornflour directly. You need to mix the cornflour with water before adding it to the mixture. Add slowly while constantly stirring. The cornflour helps the pudding to set. Be careful: If you add too much cornflour, the pudding might thicken too much and solidify.