| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 5 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 8 (1/2-cup) servings |
Ingredients
- 1 quart coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/3 cup shredded coconut
- 1/4 cup water
- 1/4 cup cornstarch
Instructions
- Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 310 |
| Total Fat | 26 g |
| Saturated Fat | 23 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 89 mg |
Reviews
This was flavorless and had a sort of gelatinous consistency, not creamy like I expected. We threw most of it out 🙁
It didn’t thicken as much as I had hoped.
Have made chocolate pudding from scratch for years. Never thought chocolate pudding would ever get bumped from 1st place. This pudding is bliss.
The outcome is yummy, but I found it odd that the amount of coconut milk is 1 quart when most comes in 13.5 ounce cans. I adjusted everything so I could use 3 cans (40.5 ounces) & after a couple tries got it right. I actually use lite coconut milk so it is somewhat less caloric – need to adjust the thickening agent in this case.
Exactly what I was looking for: delicious and easy, just sweet enough. I topped each serving with a little bit of coconut and a bit of ground cinnamon – pretty.