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Coconut Pudding Recipe


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Coconut Pudding Recipe
A classic Puerto Rican dessert - smooth and warm and a holiday staple. For a festive presentation, pour the templeque mixture into fun martini glasses and set.

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.
In a 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 Flavors
Anna in Sweden

 http://www.nancyskitchen.com - Copyright 2017

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