Vegan Coconut Pudding
First off, this is a typical Puerto Rican dessert. People in Puerto Rico eat this dessert all year round but it is especially popular November through December during the holiday festivities. I grew up eating this all the time and when my aunt came to visit from Puerto Rico, and showed me how to make this I was making it so often that I always had some in the refrigerator. She didn't show me a specific recipe with measurement it was all eye balled, so I had to come up with a recipe to be able to share it with you guys and this is what I came up with. It's super yummy, creamy and oh so coconut-y.
3 c. canned coconut milk, full fat 1 c. canned coconut milk, full fat 2/3 c. granulated sugar 1⁄2 c. cornstarch 1⁄2 tsp salt Cinnamon, for garnish
Instructions In a medium sauce pan on medium high heat, add 3 cups coconut milk, sugar, and salt. Mix and allow the sugar to dissolve.
Once sugar has dissolve, in a small mixing bowl, make a cornstarch slurry by whisking 1 cup of coconut milk and cornstarch together.
Slowly pour in the cornstarch slurry into the sugar mixture, which is still over the heat. Continue to stir for 4-5 minute,s until mixture turns into a thick pudding like consistency.
This mixture will set in any container and be fine. You can use ramekins, a pan, a bowl. Whatever works for you. Here I used a 8x8 inch casserole dish. Make sure to very lightly grease or spray the mold you use.
Pour the pudding mix into the mold or molds. Cover with plastic wrap lightly and place in the refrigerator to firm up for 3-4 hours or until completely firm.
Once firmed you can slice, or remove from mold and garnish with cinnamon (optional). All that is left to do now is ENJOY!