Coconut Milk Pudding
Yummy and milky coconut pudding with generous serving of corn kernels topped with desiccated coconut.
Ingredients
- 1 1/2 cup of coconut milk
- 1 small can evaporated milk
- 1 small can condensed milk
- 3/4 cup cornstarch, dissolved in 3/4 cup of fresh milk
- 1/2 cup cream corn kernel
- 1/2 cup desiccated coconut
- butter, for greasing the pan
Procedure
Grease pan or pyrex with butter. Set aside.
Combine coconut milk, evaporated milk, and condensed milk in a pot and bring to boil over medium heat. Stir constantly. Then add corn kernel. Stir for about 5-10 minutes or until the mixture is slightly reduced and slightly boiling.
Add in the cornstarch mixture and stir constantly and quickly until it thickens (paste-like texture).
Remove the pan from the heat and transfer immediately the mixture in the pans. Let it cool.
Toast the desiccated coconut in a pan until it turns golden brown. Set aside.
Serve your maja (warm or chilled, depending on your preferrence) topped with desiccated coconut and latik (if you have). Enjoy!
Tiny Kitchen @ 29K 