Puerto Rican Coconut Pudding Recipe
- 2/3 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 cans (13.66 ounces each) coconut milk
- 1/2 teaspoon ground cinnamon
- In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
- Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon. Yield: 8 servings.
Originally published as Puerto Rican Coconut Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p105
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Reviewed Oct. 10, 2012
"Very good. My mother grew up in Puerto Rico and loves this."