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!