Hawaiian Coconut Pudding
|Milk||4 Cup (64 tbs)|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
Combine 1/2 cup of the milk and half the coconut in an electric blender container; blend well.
Add an additional 1 1/2 cups milk; blend 5 minutes.
Strain out coconut pieces through a double thickness of cheesecloth; reserve coconut.
Repeat blending and straining, using remaining coconut and milk.
Mix cornstarch with sugar in a saucepan.
Gradually add the coconut milk, stirring until smooth.
Bring rapidly to boiling and cook 2 to 3 minutes, stirring constantly.
Pour into a buttered 8-inch square pan; cool.
Refrigerate until firm.
Before serving, sprinkle with about 1/4 cup of the reserved coconut and cut into squares.