Coconut Pudding Recipe
classic Puerto Rican dessert - smooth and warm and a holiday staple. For a
festive presentation, pour the templeque mixture into fun martini glasses
2 cans coconut milk (14-ounce each)
2 1/4 cups sugar
1 cup cornstarch
1/2 teaspoon salt
ground cinnamon for dusting
In a saucepan, combine coconut milk with sugar and salt. Bring
to a full boil, and cook for about 6 minutes, stirring occasionally.
bowl, combine cornstarch with 3/4 cup of water, and with a whisk, mix well
into a slurry.
Immediately pour slurry into saucepan and cook for 2
minutes, continuously whisking until mixture thickens into a pudding.
Remove from heat. Pour mixture through a colander, and transfer the
strained pudding into a nonstick 12-inch by 6-inch deep dish or into
individual martini glasses.
Smooth out the surface, and set aside to
cool. Refrigerate for 2 hours to completely set.
Dust surface with
ground cinnamon, slice, and serve.
Source: Wilo Benet, Puerto Rico True
Anna in Sweden