Milk Puddings with Coconuts | Charalambides Christis

Instructions

1. Pour the fresh milk, sugar and corn flour into a large saucepan. Mix well with a whisk.
2. Transfer the saucepan to medium-high heat and continue stirring until the mixture is well combined.
3. Lower the heat and pour in the vanilla, mixing well.
4. Once the mixture begins to bubble, remove from heat.
5. Let it cool a little and transfer it to a pan or a pyrex.
6. When completely cooled, refrigerate for 5 hours.
7. Take it out of the fridge, unmold it and cut it into large pieces.
8. Pass them through the coconut and serve them on a large plate.