Coconut Pudding

Category: Desserts


  • ½ can condensed milk, 200g
  • ½ cup coconut cream powder, 45g
  • 1 cup powdered sugar, 150g
  • 1 cup fresh cream, 180g
  • 1 teaspoon vanilla essence


  1. Heat the oil in a saucepan. Tip in the onion and ginger. Sauté for a few minutes until softened.
  2. Stir in the curry paste and cook for another minute.
  3. Pour in the chopped tomatoes and coconut mixture. Bring to a boil, then leave to simmer for 5 minutes. Add a little of boiling water if the mixture get too thick.
  4. Tip in the prawns and cook for 5-10 minute more.
  5. Top with coriander leaves and serve over hot cooked rice.

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