• 20 min
• 6 serving

Ingredients

Coconut pudding:
100 ml Andorinha Selection Extra Virgin Olive Oil
400 ml coconut milk
1 1/2 cup plain milk
½ cup of sugar
¾ cup of cornstarch

Sauce:
500 g blackberries (either fresh or frozen).
Juice of half a lemon
1 cup red wine
2 cups of sugar

METHOD

Grease a baking dish with ANDORINHA SELECTION EXTRA VIRGIN OLIVE OIL.
In a pan, add coconut milk, the ANDORINHA SELECTION EXTRA VIRGIN OLIVE OIL, milk, sugar and cornstarch. Mix well and heat over medium heat, stirring constantly, until the mixture boils and thickens up.
Pour the mixture over the greased pan and refrigerate for at least 4 hours.
For the sauce: throw all the ingredients in a pot. Stir and cook until reduced and form a thicker sauce. Reserve.
Remove the pudding from the baking dish and serve with the sauce.