Coconut Milk Pudding

Coconut milk pudding is a tropical twist on a classic dessert. It's creamy and rich, with a hint of sweetness from the honey and a warm spice from the cinnamon. It's the perfect way to end a meal or enjoy as a snack.

Coconut milk pudding has been a staple in Southeast Asian cuisine for centuries. It's believed to have originated in Thailand, where it is known as "khanom chan." The dish is made with coconut milk, sugar, and cornstarch, and is often flavored with vanilla or pandan leaf. Coconut milk pudding is typically served chilled, and can be topped with a variety of fruits, nuts, or seeds.

Prep time: 10 | Cook time: 5 | Serves: 4

Ingredients

• 1 can (13 ounces) of full-fat coconut milk
• 1/4 cup of honey
• 1 tablespoon of cornstarch
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of ground cinnamon
• Pinch of salt
• Optional: fresh berries or chopped nuts for topping

Instructions

1. In a medium saucepan, whisk together the coconut milk, honey, cornstarch, vanilla extract, cinnamon, and salt.
2. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the pudding has thickened.
3. Remove from heat and stir in any desired toppings.
4. Pour the pudding into individual serving dishes and refrigerate for at least 2 hours before serving.
5. Enjoy!

Why It Works

• The use of full-fat coconut milk gives the pudding a rich and creamy texture.
• The honey adds a touch of sweetness without overpowering the other flavors.
• The cornstarch thickens the pudding to the perfect consistency.
• The vanilla extract and cinnamon add a warm and inviting flavor.
• The salt helps to balance out the sweetness of the honey.