Almond meal pudding garnished with pstachio nuts, coconut flakes and cinnamon
1 litre of full cream milk
1 cup of almond meal
2/3 rd a cup of caster sugar
1/4 cup of rice flour
1/2 tsp of almond essence
Crushed pistachio nuts for garnish
Coconut flakes for garnish
Cinnamon powder for garnish
Place 300ml of the milk in a large bowl and mix with the rice flour ensuring there are no lumps.
In another large bowl mix the almond meal and sugar together and ensure there are no lumps.
Over a low heat bring rest of the milk to an almost boil and keep stirring so not to burn the milk.
Add to the heated milk the almond essence, rice flour mixture and almond meal and sugar mixture while stirring to ensure no lumps.
Whisking continuously for 5 minutes or until thick and smooth.
Remove from heat then whisk every 2-3 minutes till cooled to room temperature.
When at room temperature, ladle the mixture into small bowls and cover with cling wrap.
Place in fridge for at least 4 hours to set, then serve garnished with crushed pistachio nuts, coconut flakes and cinnamon.