This coconut pudding is very light and perfect on a warm summer night. Summer is almost here and treat your friends and family to a lovely light dessert.
Toasted Coconut Pudding Dessert
2 cups of coconut milk
3/4 cup sugar
1/2 cup corn starch
1 tsp vanilla
Garnish: toasted almonds, and sprig of mint
In a large saucepan place the coconut milk, sugar, corn starch, and salt over medium heat.
Cook mixture for 5 minutes until the mixture becomes thick.
Remove from heat and add vanilla flavoring.
Ladle the mixture into 6 molds.
Once cool, place plastic wrap over the molds, and cool for 48 hours.
Once mold is ready, un mold and place on a plate.
Garnish with toasted almonds, and mint.
You can also add powered cinnamon and toasted almonds to the top.
*Brandon R won the Kouzounas Kitchen Contest today!! Great job to Brandon from Sacramento. I will be baking off his free tray of lemon currant scones tomorrow morning. Stay tuned for some pictures of our latest pastry.