150 ml boiling water
1 pound white sugar
1 (8 ounce) package kumquats
1/2 cup water
1/4 cup vegetable oil
1 (8 ounce) package instant coconut cream pudding mix
1 (2 pound) package instant yellow pudding mix
1 cup full fat coconut milk
In a medium saucepan, bring boiling water to a boil and cook, stirring occasionally, until sugar is completely dissolved. Remove from heat. Stir in kumquats and coconut cream pudding mix. Remove from heat. Stir in water and oil.
Beat with an electric mixer fifteen minutes. Remove from cold water; allow to cool at room temperature. Freeze in freezer for at least three hours before spreading.