Description
A smooth and creamy Puerto Rican coconut pudding that is lightly sweet and perfect for gatherings.
Ingredients
Scale
- 2 1/2 cups (600 ml) coconut milk
- 1/2 cup (170 g) coconut cream
- 1 cup water
- 1 cup (200 g) granulated sugar
- 3/4 cup (75 g) cornstarch
- 1 tsp vanilla extract
- 1 strip of lime or lemon peel
- Ground cinnamon, for dusting
- Shredded coconut, for garnish (optional)
- Neutral oil, for greasing the mold (if not using silicone)
Instructions
- Prep the mold and measure all ingredients.
- Warm the coconut milk in a pot over medium heat.
- Dissolve the sugar and add the cornstarch slurry.
- Cook until thick and smooth.
- Chill until firm, ideally overnight.
- Unmold and serve with cinnamon and shredded coconut.
Notes
Ensure to use full-fat coconut milk for the richest texture. Allow to cool thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 25g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
