This chilled, blancmange-like dish is one that my Grandma used to make for us as a special treat when we would go to their house in the country for school holidays. We would wolf it down and come back for more, so while it’s full of sugar and cocoa, it comes highly recommended for when you need something a little special to feed the kids.
2 level tablespoons of sugar
2 heaped tablespoons of corn flour (corn starch)
1.5 tablespoons of cocoa
1 tsp vanilla
Place sugar in saucepan with almost all the milk, leaving just a little in the jug to make into a paste.
To this remaining milk, mix in corn flour (corn starch) and cocoa and stir to make a thick paste. Set aside. This is a great step to involve kids in, even little ones.
Bring the milk and the sugar in the saucepan almost to a boil. It should look kind of ‘fluffy’.
Pour hot milk and sugar into the measuring jug and stir into the paste.
Return to the whole lot to the saucepan. Stir gently and bring to the boil.
Take off heat and and stir in the vanilla.
Wet a pretty bowl (grandma used a cut-glass desert dish) with a little water and then let it drain quickly. Pour in pudding mixture and sprinkle liberally with the shredded coconut.
Chill in the refrigerator for several hours (all day is good) until set.
Serve with cream, ice-cream, stewed fruit, wafer biscuits or just on it’s own.