Creamy Coconut Milk Pudding

If you like tropical you will love this coconut milk pudding. It is chock-full of great fruits, wobbly sweet smooth goodness and heaps of Ummmmm-ummmm fun!


1/2 cup sugar
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.

Mix 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.

Pour 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.