Chocolate pudding with coconut cream sauce

Mix the contents of the package of pudding with 6 tablespoons of the cold milk. Bring the rest of the milk to the boil.

Remove the pan from the heat source and add the prepared pudding powder to the milk while stirring.

Then cook gently for 2 minutes at a low setting while stirring. Rinse the pudding form with water and pour the pudding into the mold. Let them stiffen in the refrigerator for 3 hours (may be a day in advance).

Bring the coconut milk with the cream and the sugar to the boil and tie something with the cornstarch. Pour the pudding on a plate. Pour the sauce over it and sprinkle with the chocolate or chocolate sprinkles and some icing sugar.