Tuesday, February 17, 2009

Coconut Milk Pudding

I love these creamy puddings made from pantry ingredients. Make them in the morning or night before you plan on serving them as they really do benefit from being chilled at least 8 hours.

Coconut Milk Pudding
1/4 plus 1/8 cup sugar
1/4 cup cornstarch
pinch of salt
1 1/2 13.5 oz cans light coconut milk
3/4 teaspoon vanilla extract
sweetened shredded coconut to sprinkle on top

Using a whisk, combine first 4 ingredients in a medium saucepan over medium heat. Bring to a boil, then cook for 1 minute, whisking constantly. Remove from heat, stir in extract. Strain through a sieve into a mixing bowl with a spout. Pour strained mixture into 6 ramekins. Chill in refrigerator until set (ideally 8 hours). Sprinkle with sweetened shredded coconut before serving.

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