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

Ingredients:

• 2 cups of coconut milk
• 3/4 cup sugar
• 1/2 cup corn starch
• 1 tsp vanilla
• 1pinch salt
• Garnish: toasted almonds, and sprig of mint

Directions:

1. In a large saucepan place the coconut milk, sugar, corn starch, and salt over medium heat.
2. Cook mixture for 5 minutes until the mixture becomes thick.
3. Remove from heat and add vanilla flavoring.
4. Ladle the mixture into 6 molds.
5. Once cool, place plastic wrap over the molds, and cool for 48 hours.
6. Once mold is ready, un mold and place on a plate.
7. Garnish with toasted almonds, and mint.
8. You can also add powered cinnamon and toasted almonds to the top.

Kali Orexi!

*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.

Goodnight world!!