This creamy Coconut Milk Pudding combines the exotic flavors of coconut with the simplicity of homemade pudding. Topped with toasted coconut flakes, it’s a delightful dessert that’s perfect for any occasion.
Ingredients:
- 1 can of coconut milk (400 ml)
- 1 cup of whole milk or any type of milk you prefer
- 1/3 cup of sugar
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- A pinch of salt
- Coconut flakes, toasted, for garnish
Directions:
Prepare the Mixture:
- In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and a pinch of salt. Whisk the mixture until the cornstarch is fully dissolved.
Cook the Pudding:
- Place the saucepan over medium heat. Stir continuously as the mixture heats up and thickens. This should take about 5 to 8 minutes. Once it starts to boil, continue stirring and cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
Add Flavoring:
- Remove the saucepan from the heat and stir in the vanilla extract.
Chill the Pudding:
- Pour the pudding into individual serving bowls or a large bowl. Allow it to cool slightly at room temperature. To prevent a skin from forming, cover the pudding with plastic wrap, making sure the wrap directly touches the surface of the pudding. Refrigerate until completely cold.
Serve:
- Once chilled, serve the pudding garnished with toasted coconut flakes on top.
Enjoy this luscious Coconut Milk Pudding as a refreshing end to a meal or as a sweet treat to brighten your day. The toasted coconut flakes add a delightful crunch and enhance the coconut flavor, making this dessert not only tasty but also visually appealing.
