Recipe: Pina Colada Pudding
1 cup coconut milk
2 tbsp. cornstarch plus 2 tbsp. cold water
¼ cup crushed pineapple
½ tsp. vanilla extract
- In a small saucepan over medium-high heat, scald coconut milk. While coconut milk is heating up, whisk together cornstarch and water.
- Once coconut milk is scalded, whisk in cornstarch and water mixture. Cook until thickened and bubbly.
- Whisk in crushed pineapple and vanilla extract. Remove from heat and divide equally between two ramekins.
- Refrigerate until it has a solid, pudding-like consistency (about two hours).
Note: Get your coconut milk from the dairy section of your grocery store; do not buy the kind that comes in a can.
Serves two; serving size is about ½ cup. Each serving provides: 108 calories, 2.25 g total fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 15 mg sodium, 14 g total carbohydrate, 0.25 g dietary fiber, 7 g sugars, 0 g protein.