Passionfruit Pudding with Coconut

1

In a saucepan, whisk together the cornstarch and corn syrup

Gradually add in the water and passionfruit juice, whisking until smooth

Cook over medium heat, stirring constantly, until thickened

Simmer for 1 minute

2

Pour into a greased 18cm diameter mold

Refrigerate until firm

Unmold and serve with the sauce

Sauce

1

Combine the cornstarch and corn syrup in a saucepan, then gradually add in the milk, whisking until smooth

Add in the coconut milk and cook over medium heat, stirring constantly, until a smooth cream forms

2

Remove from heat and refrigerate until serving time.