- Prep 20min
cans (13.5 oz each) coconut milk
teaspoon coconut extract
In blender, place all ingredients. Cover; blend on high speed 1 to 2 minutes or until smooth.
Pour into porcelain or stainless steel 2-quart saucepan. Heat to boiling over medium-high heat. Reduce heat to medium. Cook 6 to 10 minutes, stirring constantly with whisk, until mixture thickens.
Divide among six 6-oz custard cups or dessert bowls. Refrigerate 4 to 8 hours before serving. Sprinkle with cinnamon before serving.
- Garnish each with cinnamon stick or 1/8 to 1/4 teaspoon ground cinnamon.
- For a thicker dessert, stir in cornstarch 1 tablespoon at a time when cooking the dessert.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Enjoy this delicious coconut pudding sprinkled with cinnamon – a wonderful dessert.