Coconut Pudding with Lemon Syrup – Turkey

For the lemon syrup, peel lemon zest thinly and cut into strips. Bring sugar, water and lemon zest to a boil and make 3 min. Fold in the juice of one lemon and cool.

For the coconut pudding, bring milk (I), salt, grated coconut and sugar to a boil. Stir through milk (Ii), cornstarch (maizena) and egg yolks. Slowly stir into the boiling milk and make at low temperature, stirring continuously for about 3 min. Rinse small demitasse cups or ramekins with cold water and pour the pudding into them. Cool completely.

Pour some lemon syrup on a plate. Remove pudding from ramekins and invert onto syrup. Pour the remaining syrup over it. Serve with fresh fruit, e.g. orange slices, figs, pomegranate seeds or Cape gooseberries.

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