Fresh coconut dessert

Ingredients for 4 servings:

• ½ pineapple
• 250 g strawberries
• 35 g starch flour
• 400 ml coconut milk
• 3 tbsp honey
• 4 tbsp desiccated coconut
• pinch(s) of salt
• 4 tbsp cane sugar
• 4 sprigs of mint

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Haupia – a Caribbean-style coconut pudding

In a bowl, mix together sugar, cornstarch, and a little coconut milk. Bring the remaining coconut milk to a boil. Stir the cornstarch mixture into the boiling coconut milk and cook until thickened. Remove from the heat and pour into a tall, square container. Refrigerate to cool. Heat honey in a pan. Toast the desiccated coconut until nicely browned. Cut the pineapple into small, bite-sized pieces and quarter the strawberries. Cut the set coconut pudding into squares, garnish with mint leaves, and arrange the fruit around them. Finally, sprinkle the desiccated coconut on top.