Coconut Pudding with Raspberry Sauce

Directions

1. 1
   In a medium bowl, whisk the cornstarch and salt.
2. 2
   Slowly whisk in 1 cup of the milk until smooth.
3. 3
   In a medium saucepan, combine the remaining 2 cups of milk with the coconut milk and 2 cups of the sugar and bring to a simmer, whisking until the sugar dissolves.
4. 4
   Gradually whisk in the cornstarch mixture and cook over moderate heat, whisking constantly, until very thick, about 6 minutes.
5. 5
   Off the heat, whisk the custard for 1 minute.
6. 6
   Let cool for 10 minutes.
7. 7
   Spoon the custard into twelve 3/4-cup ramekins.
8. 8
   Refrigerate until chilled and firm, at least 6 hours or overnight.
9. 9
   In a blender, puree the raspberries with the liqueur, lemon juice and the remaining 2 teaspoons of sugar.
10. 10
    Strain the puree through a fine sieve.
11. 11
    Serve the coconut pudding with the raspberry sauce on top.