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Puerto Rican Coconut Pudding

Hello fellow friends, bloggers, foodies, photographers. I’m in the midst of moving. So, things are beyond crazy. I’ve been here for nine years so you can imagine the mayhem and madness of ‘what to keep’, ‘what to sell’ ‘what to trash’ and ‘what to give away’.  So, you can imagine that I have nothing better to do with my time then to whip up some coconut pudding…..wait, what?

Most of my cook books and cooking magazines are staying with me, or at least going into storage for a bit! As I leaf through the pages, of my Taste of Home Magazine (February 2013), I come across this Coconut Pudding. I’m intrigued by it. Will it end up like it did in the picture? I doubt it I think to myself. But, in the end, it kind of did, but I had to make it twice to do so. It’s not the easiest little dessert to make, and it takes a bit of art, science and faith to heat it enough, stir it enough, so that, in the end it sets to this pretty little dome shape. Also, in the directions, you are to let it refrigerate for 2 hours but I think mine took more time than that to set. But, this is really quite tasty and the spice of the cinnamon is nice with the milky cool cream of the coconut.

This was sent into Taste of Home
by Linette Serenil of Upland California. This is a great dish, but not one that comes to me naturally to make. Puddings, jellos and mousse always seems to intimidate me, so actually, I was kind of excited that I sort of got it down on my second try. For me, this is something I’ll need to practice a bit to really get it down. But, I think it’s worth the effort and time.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 2 Cans coconut milk (13.66 ounces each)
  • 1/2 tsp ground cinnamon

Directions:

1. In a small saucepan, combine the milk 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 to 2 minutes longer or until thickened.

2. Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.

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