|Gluten Free Coconut Pudding|
See, short and sweet. Now for the recipe.
(makes 4 servings)
1/2 cup Sugar
pinch of Salt
3 1/2 tbsp Cornstarch
2 cups Milk (could sub other milks if dairy intolerant)
1/2 +1/4 cup Shredded Coconut
1 tbsp Coconut Oil (or Margarine)
1 tsp Vanilla or Coconut Extract - optional
In a medium saucepan, whisk together cornstarch, milk, and eggs.
Add sugar, salt, 1/2 cup coconut and coconut oil.
Bring mixture to a boil over med-high heat.
Reduce heat and stir until thick.
Remove from burner and add extract if using.
Stir and let cool a bit. (can be served warm or chilled)
Meanwhile, add 1/4 cup shredded coconut to frying pan (non-stick preferably).
Toast on high heat, stirring very frequently, until coconut is browned and fragrant (This only takes a few mins. Don't let it burn.)
Use as a garnish for each dish of pudding.
|Whisk milk, eggs, cornstarch together and add other ingredients|
|Bring to a boil, reduce heat and stir until thick|
|Once thick, set aside to cool.|
|Toast coconut in frying pan|
|Stir very frequently|
|Toast until browned and fragrant|
|Garnish pudding with toasted coconut|
Variation - omit 1/4 cup coconut and toast the rest. Instead of adding it to the pudding before cooking, stir it in after the pudding has thickened and cooled somewhat.