Hawaiian Coconut Pudding
The South Arm Community Kitchen made a Hawaiian Coconut Pudding for dessert.
The addition of shredded coconut and chopped walnuts added a nice crunchy texture to the smooth pudding.
- 2 cups coconut milk
- 1 cup whole milk
- 5 tablespoons sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon vanilla extract
- shredded coconut and chopped walnut (optional)
Source: South Arm Community Kitchen
Minoo shared the following food safety tips at the end of the kitchen.
|Pour 1 cup coconut milk into a saucepan. Stir in sugar & cornstarch.
|Heat over low heat until thickened, stirring constantly.
|When thickened, add remaining coconut milk and whole milk until thick.
|Add in vanilla extract. Stir to combine.
|The mixture should be thick and coat the back of a wooden spoon without dripping.
|Pour into an 8″ square pan and chill until firm.
|Process the optional walnuts and shredded coconut if using.
|Top the pudding with the walnut coconut shreds.