Tropical Pudding

1 x 450g tin pineapple pieces

1 x 450g tin of crushed pineapple

1 tin of mango slices in natural juice chopped into smaller pieces

1 tin coconut cream

4 tbsp. desiccated coconut

4 tbsp. maple syrup

4 heaped tbsp. cornflour mixed in enough water to make a paste.

Place all ingredients into a saucepan and bring to boil stirring over medium heat.

Slowly stir in cornflour mixture and stir until thickened.

Pour into chosen container and sprinkle with toasted desiccated coconut and place in fridge. Serve chilled.