Coconut Pudding with Raspberry Sauce

• 3/4 cup sifted cornstarch
• 1/2 teaspoon salt
• 3 cups cold milk
• 3 cups unsweetened coconut milk
• 2 cups plus 2 teaspoons sugar
• 1 box raspberries (6 ounces)
• 1 teaspoon raspberry liqueur
• 1/2 teaspoon fresh lemon juice

1. In a medium bowl, whisk the cornstarch and salt.
2. Slowly whisk in 1 cup of the milk until smooth.
3. In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves.
4. Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes.
5. Off the heat, whisk the custard for 1 minute.
6. Let cool for 10 minutes.
7. Spoon the custard into twelve 3/4-cup ramekins.
8. Refrigerate until chilled and firm, at least 6 hours or overnight.
9. In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar.
10. Strain the puree through a fine sieve.
11. Serve the coconut pudding with the raspberry sauce on top.

cornstarch, salt, cold milk, unsweetened coconut milk, sugar, raspberries, raspberry liqueur, lemon juice

Taken from www.foodandwine.com/recipes/coconut-pudding-raspberry-sauce (may not work)