Ingredients
- 1 quart coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/3 cup shredded coconut
- 1/4 cup water
- 1/4 cup cornstarch
Directions
Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.
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By SoEatWeAll
Wisconsin
on March 02, 2012
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Have made chocolate pudding from scratch for years. Never thought chocolate pudding would ever get bumped from 1st place. This pudding is bliss.
By jmfreda
Yakima, WA
on October 28, 2009
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The outcome is yummy, but I found it odd that the amount of coconut milk is 1 quart when most comes in 13.5 ounce cans. I adjusted everything so I could use 3 cans (40.5 ounces & after a couple tries got it right. I actually use lite coconut milk so it is somewhat less caloric - need to adjust the thickening agent in this case.
By bethzad_11280913
bbbbbbbb, MA
on November 02, 2008
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Exactly what I was looking for: delicious and easy, just sweet enough. I topped each serving with a little bit of coconut and a bit of ground cinnamon - pretty.
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