Ingredients
¼ cup ground coffee
2 cups water
2 cups almond milk
2 tsp vanilla essence
1 cup caster sugar
¼ cup cacao powder
¼ cup cornflour
1 cup frozen mango, chopped
1 cup frozen raspberries
Mint sprigs, to serve
Method
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Put coffee and water in a saucepan on low heat. Simmer for3 minutes, pass through a paper filter, then return to pan and boil rapidly until reduced to 2 tablespoons.
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Add milk and vanilla to pan and bring to a simmer. Sift 1/2 cup of the sugar, cacao and cornflour into a bowl, pour milk mixture over and stir well. Return to pan, simmer for 1 minute, then spoon into 4 shallow dishes. Chill until completely set.
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Put mango and berries in small separate saucepans with 1/4 cup sugar each. Bring to a simmer for 1 minute and spoon on puds. Garnish with mint.
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