2 cans coconut milk
3/4 cup sugar
1/2 cup corn starch
1/4 teaspoon salt
Garnish: toasted coconut, ground cinnamon, ground clove
In a sauce pan over medium-high heat combine all ingredients and stir constantly until it comes to a boil. About 5 minutes. Corn starch will dissolve and the mixture will become very thick.
Remove from heat and pour into one 3 cup silicone mold or several smaller ones.
Cover with Saran Wrap and chill in fridge for 3-48 hours.
To toast coconut: Spread coconut flakes out on a plate and microwave in 30 second intervals until browned.
Sprinkle pudding with toasted coconut, ground cinnamon and/or ground clove.
Comments
Post a Comment