Coconut Pudding

Name: Coconut Pudding
Yield: 6
Ingredients: 300g of Japanese yam; 3 tablespoons of milk; 1/2 cup of coconut milk; 1/2 cup of sugar; 1/3 cup of cornstarch; 1 envelope of unflavored gelatin; 5 tablespoons of water; Sauce; 200g of frozen raspberry jam; 2 cups of sugar; Accessories; 6 ramekins with a capacity for 1 cup

1
300g of Japanese yam
2
3 tablespoons of milk
3
1/2 cup of coconut milk
4
1/2 cup of sugar
5
1/3 cup of cornstarch
6
1 envelope of unflavored gelatin
7
5 tablespoons of water
8
Sauce
9
200g of frozen raspberry jam
10
2 cups of sugar
11
Accessories
12
6 ramekins with a capacity for 1 cup

Ingredients

1
300g of Japanese yam
2
3 tablespoons of milk
3
1/2 cup of coconut milk
4
1/2 cup of sugar
5
1/3 cup of cornstarch
6
1 envelope of unflavored gelatin
7
5 tablespoons of water
8
Sauce
9
200g of frozen raspberry jam
10
2 cups of sugar
11
Accessories
12
6 ramekins with a capacity for 1 cup

Directions

1
1
2
Cut the yam into very fine slices
3
Cook it quickly in boiling water until tender
4
Drain and let it cool
5
2
6
In a saucepan, boil the milk with coconut milk, sugar, and cornstarch until thickened
7
Sprinkle gelatin over the water and let it sit for five minutes
8
Dissolve in a bain-marie and mix with the cream
9
3
10
Distribute into the prepared ramekins and refrigerate for at least six hours
11
Sauce
12
Cook the raspberry jam with sugar for 20 minutes or until slightly thickened
13
Cool and serve
14
Serve with coconut pudding and slices of yam.