Summary

Ingredients

• 500 ml coconut milk
• 40 g cornstarch
• 4 tablespoon desiccated coconut
• 4 tablespoon liqueur, (coconut liqueur)
• Sugar, to taste
• 200 g currants, red (currant)
• 30 grams sugar

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Instructions

1. Mix 200g red currants with 30g sugar. Divide the mixture equally among 4 dessert glasses.
2. In a small bowl, mix 40g cornstarch with some of the 500ml coconut milk to form a smooth paste.
3. Pour the remaining coconut milk into a saucepan and bring to a boil over medium-high heat.
4. While stirring constantly, slowly add the cornstarch paste to the hot milk to prevent lumps.
5. Reduce heat to medium and continue stirring for 1 to 2 minutes until the cream thickens slightly. Remove from heat.
6. Stir in 4 tablespoons desiccated coconut and 4 tablespoons coconut liqueur. Add sugar to taste.
7. Pour the warm coconut cream over the currants in the glasses. Cool to room temperature, then refrigerate for 20 minutes.
8. Top each glass with the remaining red currants and serve.