1/2 cup cornstarch
1/4 teaspoon salt
5 cups canned unsweetened coconut milk
Cut-up fresh tropical fruits (such as pineapple, papaya, and mango)
A fresh fruit sauce
Directions - Coconut Milk Pudding:
Grease a 1½ quart soufle dish. In a heavy saucepan combine
4½ cup coconut milk, sugar, and salt. Heat mixture over medium-low heat,
stirring until the sugar is dissolved.
together until smooth
½ cup coconut milk, and ½ cup cornstarch. Slow stir
milk and cornstarch into the hot coconut mixture. Stirring constantly,
heat mixture until is just comes to a simmer.
the pudding into the prepared dish, then press plastic wrap directly onto the
surface. Refrigerate for at least 12 hours. Invert the coconut milk pudding onto
a plate and unmold.
Garnish the coconut milk pudding with fresh tropical fruits (cut up) such as
pineapple, papaya, and mango.
Recipe yields 8 - 10 servings of coconut milk pudding.