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Drain the canned plums, reserving the syrup. Remove pits if necessary and cut the plums into halves or quarters.
Make the Cream Base:
In a saucepan over medium heat, combine the milk, coconut milk, sugar, shredded coconut, and reserved plum syrup (¼ cup). Stir well.
Cook:
Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 15–20 minutes until slightly thickened. Do not boil.
Assemble the Jars:
Place a few plum pieces in the bottom of each jar or serving glass. Pour the warm cream mixture over the plums.
Chill:
Allow the jars to cool to room temperature, then refrigerate for at least 2 hours until set and cold.
Serving and Storage Tips 🥄
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