Vanilla Pudding

Grease a pudding mold with butter having a capacity for 4 cups of liquid (960ml). Reserve

In a medium-sized pan, combine the milk, cornstarch, and sugar

Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens (about 10 minutes)

Add the coconut milk, stir well, and remove from heat

Transfer to the prepared mold and let it cool

Cover with plastic wrap and reserve in the refrigerator until firm (about 1 hour)

Prepare the sauce: In a medium-sized pan, combine all the ingredients and cook over high heat, stirring constantly with a wooden spoon, until boiling

Reduce the heat to low and cook, stirring occasionally, until the blackberry becomes soft (about 10 minutes)

Let it cool

Unmold the pudding onto a plate, cover with the sauce, and serve

339 calories per slice