Drain and return to pot. Add coconut milk and honey and keep warm. Serve into pretty glasses or tea cups.
Remove the thick layer of coconut cream from the can. Place cream
in a bowl and whip with whisk until thick and resembling whipped cream.
Will be softer than stiffly whipped cream. Top the pudding with whipped
coconut cream and figs.
Note: whipped coconut milk should be used within an hour of whipping and kept refrigerated. It loses the aeration quickly.
Reprinted with permission of The Food and the Fabulous. To
see more recipes, click here.
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