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Puerto Rican Coconut Pudding

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PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
195 min
SERVINGS
6 servings
Dessert Puerto Rican
Puerto Rican Coconut Pudding
Ingredients
  • 2 (14 ounce) cans coconut milk
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup cornstarch
  • 1 pinch ground cinnamon
Instructions
1
Combine coconut milk, sugar, and salt in a saucepan over medium heat. Scoop 3 to 4 tablespoons of the coconut milk mixture into a separate, smaller container and whisk in cornstarch until it's fully incorporated; pour this mixture back into the saucepan. Continuously stir the mixture as it reaches a boil, then cook until it thickens and becomes smooth, approximately 5 minutes.
2
Transfer the mixture to individual molds, cover each one with plastic wrap, and refrigerate until it's chilled and set, ranging from 3 to 2 days.
3
Carefully run a thin knife around the edges of each mold to loosen it, then invert onto serving plates. Finish by sprinkling a pinch of cinnamon on top of each dish.