Coconut pudding with mango (vegan)

Gently heat 200 ml of coconut milk so that it dissolves and mix with half of the water. Empty into a bowl and leave to cool.

Bring the remaining coconut milk to the boil briefly in the same pan with the other half of the water and sugar Bring to the boil so that the sugar has completely dissolved.

Stir the starch into the cooled coconut milk from before and mix into the remaining coconut milk in the pan, bring to the boil briefly until the liquid thickens into a pudding.

Pour directly into the molds and cover with cling film.

Leave to set in the fridge for approx. 4 hours.

Remove from the molds, roll in coconut crumble and serve with fresh mango.