Sticky Cocoa Coconut Pudding (เปียกปูนโกโก้กะทิสด)

1.Toast desiccated coconut until light brown. Melt dark chocolate and dip the rim of serving glasses into chocolate then into toasted coconut. Turn the remaining chocolate into chocolate motif for decoration.

2.Mix rice flour, arrowroot starch, cocoa powder, salt, sugar, and palm sugar in a mixing bowl. Gradually add limewater in while kneading the dough with pandan leaves, add just enough for you to easily knead the dough. Knead the dough for about three minutes, then add the remaining limewater. Mix until combined and strain into a brass pan.

3.Stir the mixture over medium heat until thickened. Reduce heat to low and stir for another ten minutes.

4.Transfer mixture into a piping bag. Wear heatproof gloves and pipe mixture into serving glasses while still hot.

5.For Coconut Cream: Mix flour, salt, and coconut milk in a saucepan. Bring up to the boil and stir until thickened. Set aside to cool down slightly.

6.Top the coconut pudding with coconut cream and mango.