Ingredients:
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups coconut milk
1 tablespoon vanilla extract
Directions:
Combine the sugar and cornstarch in a small bowl and set aside. Place the coconut milk and vanilla in a medium saucepan and cook over low heat for 4 to 5 minutes, stirring frequently. Whisk the dry ingredients into the coconut milk and simmer for 3 to 4 minutes, stirring frequently until the mixture thickens. Pour the pudding into an 8-inch square pan and refrigerate for about 2 hours, until the pudding is firm. Cut into squares and serve as a dessert for any tropical meal.
Servings: 6 - 8
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