Berry Coconut Cream Cheese Pudding

Ingredients:
..For the white pudding
3 cups milk
2 tbsp corn starch
4 tbsp sugar or to suit your taste
2 tbsp sweetened dessicated coconut
Method:
Mix everything and bring to a boil on a slow heat stirring constantly until smooth.
Then continue cooking and stirring until the raw corn starch taste has disappeared. It doesn’t take long to cook this pudding. So don’t overcook it.
Also make sure the pudding has a good consistency and is not too thick as it will continue to thicken once cooled.
If by any chance when cooking you find the consistency is too thick, add some more milk and if it’s runny or liquidy add some more corn starch.
Pour the pudding in cups or bowls and fill half way or three quarter.
Keep aside.
..Berry Compote:
2 cups mixed berries.
The berries can be frozen or fresh
2 tablespoon sugar
1 tsp lemon juice
1 tablespoon strawberry jello powder
In a pan add all the compote ingredients and cook until the berries have softened, then blend the mixture.
After blending, pour the mixture back in the same pot and cook for abit.
Now use a spoon to pour a layer of compote mixture on the pudding.
..For the cream cheese topping:
I box thick kishta cream
4 tbsp cream cheese
1 tbsp sugar
Blend together and pour the top of the pudding as the last later of you pudding.
Decorate your pudding with dessicated coconut and raspberry on top.
Enjoy!