Coconut Pudding with Blueberries

For the coconut pudding with blueberries, mix about 8 tablespoons of cold milk with the starch until it is stirrable. Heat the remaining milk with the sugar and coconut oil. Prepare the pudding molds or coffee cups, rinse with cold water and put blueberries in the molds. Between bottom covered and about 1 cm.

Sprinkle a little sugar on top, this takes the acidity out of the blueberries and brings out the typical blueberry flavor. Sprinkle on top about 1 teaspoon of coconut flakes per cup.

Bring the milk to a boil, remove from the hot stove top, and stir in the milk-starch mixture briskly. Simmer on the hot stovetop, stirring, for about 1 minute.

Pour the finished mixture into the ramekins, let cool. Turn out the coconut pudding with blueberries before serving! This is how you get the fruit sauce on the plate.

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