Recipe Details
Ingredients
-
5tablespoonscornstarch
-
¼cupwhite sugar
-
⅛teaspoonsalt
-
2cupscoconut milk
Cooking Directions
-
Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9×13-inch baking dish; refrigerate until cold.
-
Cut chilled pudding into 24 squares and serve cold.
Tips
If you can’t find canned coconut milk, you can make your own by pouring 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain and measure coconut milk.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories52 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 4g |
18% |
| Sodium 15mg |
1% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 2g |
|
| Protein 0g |
1% |
| Vitamin C 0mg |
0% |
| Calcium 4mg |
0% |
| Iron 1mg |
3% |
| Potassium 42mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
