Coconut Pudding

Coconut Pudding

Source: Simply Recipes

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 2 hours, 30 minutes

INGREDIENTS

  • ⅔ cup sugar
  • ½ cup cornstarch
  • ¼ tsp cinnamon
  • Pinch of salt
  • 2 (13.5 oz) cans full-fat coconut milk
  • 1 ½ tsp vanilla extract
  • 3 inch lime peel
  • 1 cinnamon stick

DIRECTIONS

  • In a large pot, whisk together the sugar, cornstarch, cinnamon, and salt. 
  • Slowly whisk in one can of coconut milk and vanilla until it forms a smooth paste without lumps. Then whisk in the second can. 
  • Add the lime peel and cinnamon stick and turn the stove on to medium heat. Whisk for 5 to 10 minutes, until thickened.
  • Remove from heat and discard the lime peel and cinnamon stick. 
  • Rinse your chosen molds with cold water. Shake out the excess but don’t dry. 
  • Spoon the mixture into the molds. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours. It might take longer depending on the size of your molds.
  • Gently remove the pudding from the molds onto plates, using a knife if needed. Garnish with cinnamon and serve cold!



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