In a saucepan blend together Coconut milk, sugar and corn starch-when blended- stir in salt. Place over medium heat and with wisk or fork stir constantly until mixture becomes thick. Once thick, shut off heat and wisk in vanilla extract. (NOTE: if mixture become too thick, stir in 1/4 cup milk.) Once all the vanilla is incorporated into the mixture, pour out mixture into a bowl. Smooth out the top and place plastic wrap over mixture. Set in fridge for several hours or overnight. When chilled and set (several hours later), remove from fridge. To unmold--use a butter knife to release the tembleque from the sides and bottom of the bowl and invert to a large plate. Sprinkle with cinnamon and/or toasted coconut flakes. Cut into wedges - serve --ENJOY
A pudding to be had on a summer evening would this coco nutty pudding! See how Vicki makes this yummy dessert! An easy recipe to follow to make this quick dessert though the quality of the video is compromised!