COCONUT PUDDING

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Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 cans of 13.5 oz. coconut milk
  • ½ cup fresh milk
  • ½ cup sugar
  • 2 cinnamon sticks
  • ½ cup cornstarch (cornstarch)
  • cinnamon powder to decorate

Instructions 

  • In a medium saucepan add the coconut milk, sugar, sliced ​​cinnamon and cook for several minutes until boiling.
  • In a cup mix the cornstarch (cornstarch) with the fresh milk and pour into the saucepan, beating constantly with a wire whisk and cook until thick. Remove the cinnamon sticks.
  • Serve the tembleque in glasses or glasses, letting it rest. Decorate with cinnamon powder. Leave in the refrigerator until serving time.
  • NOTE: If you like a thicker consistency, you can use up to 2/3 cup of cornstarch.
Course: Dessert

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