Coconut vanilla pudding

Ingredients for 3 servings:

• 400 ml coconut milk, unsweetened (1 can)
• 1 pack of pudding powder (vanilla)
• 2 tbsp sugar
• 50 g desiccated coconut
• 100 g physalis
• ½ banana(s)
• 2 tsp lime juice, freshly squeezed
• 100 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Mix the coconut milk and water. Mix the vanilla pudding powder with the sugar and 6 tablespoons of the coconut milk water according to the package instructions. Bring the coconut milk to a boil, stirring constantly, then stir in the mixed pudding powder and boil briefly until you have a pudding. Remove the pan from the heat, add the desiccated coconut and fold it in. Pour the pudding into dessert bowls and refrigerate for at least 2 hours. Remove the leaves from the physalis and then briefly wash them under cold water. Dry with kitchen paper and then halve them. Peel the banana, slice it and drizzle with the lemon juice. Arrange the fruit alternately around the pudding as a decoration.