Made by
Yakuta of Alia Bakes To

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EBT Friendly: Approximately 100%

Total Time: 2 Hours 15 Minutes

This simple coconut pudding uses only coconut milk, sugar or jaggery, and cornstarch to create a smooth, creamy chilled dessert. It comes together quickly on the stovetop, then sets in the refrigerator for an easy make-ahead sweet treat.

Ingredients:

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•   2 cups coconut milk
•   1/4 cup sugar
•   3 1/2 tbsp cornstarch

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Pour the COCONUT MILK into a medium saucepan.
2. Add the SUGAR OR JAGGERY and CORNSTARCH.
3. Whisk the mixture thoroughly while it is still cold, making sure the cornstarch dissolves completely and no lumps remain.
4. Place the saucepan over medium heat.
5. Cook the mixture while stirring continuously with a whisk or silicone spatula.
6. Continue stirring until the mixture becomes smooth, glossy, and thick enough to coat the back of a spoon.
7. Once the mixture reaches a thick pudding-like consistency, remove the saucepan from the heat.
8. Immediately divide the warm pudding mixture among small serving bowls, ramekins, or lightly greased molds.
9. Gently tap the bowls or molds against the counter to release trapped air bubbles and smooth the tops.
10. Allow the pudding to cool slightly at room temperature.
11. Cover the bowls or molds and refrigerate for at least 2 hours, or until the pudding is completely chilled and firmly set.
12. To unmold, gently loosen the edges of the pudding with a thin knife.
13. Place a serving plate over the mold, turn both over together, and carefully lift away the mold.
14. Garnish with chopped PISTACHIOS, dried ROSE PETALS, or edible SILVER LEAF, if desired.
15. Serve the coconut pudding cold.