Coconut Milk Pudding Recipe

• 1 tbsp Corn Flour
• 1 tin Milkmaid
• 3 cups Coconut Milk
• 2 cups Milk
• 2 tbsp Sugar
• 1 tsp Vanilla Essence
• 100 g Almonds

• Combine milk, milkmaid, and sugar in a pan. Stir and bring to a boil.
• Dissolve cornflour in ½ cup coconut milk.
• Add to the boiling milk and simmer until thickened. Take off from heat.
• Pour in the remaining coconut milk.
• Add vanilla essence and almonds. Mix well.
• Transfer into a serving dish and cool to room temperature.
• Refrigerate until set and chilled.
• Cut into squares and serve.