Northmart - NWC

Ingredients

This is a super easy rich, creamy coconut pudding recipe that is sure to be a crowd favorite. Once chilled overnight in the fridge, it can be cut into squares and served with tea.

Ingredients

• 4 cans (354 mL) 2 % evaporated milk
• 1 ¼ cup cornstarch
• 1 can (300 mL) condensed milk
• ½ teaspoon vanilla extract
• 1 ½ cup shredded, sweetened coconut

Directions for Preparation

1. Lightly grease a 9” x 13” baking dish.
2. In a medium size pot, add the corn starch.
3. Slowly add 1 can of evaporated milk, stirring constantly with a whisk to remove lumps.
4. Add the remaining evaporated milk, stirring well to ensure the corn starch is dissolved.
5. Stir in the condensed milk and the vanilla extract.
6. Slowly bring the mixture up to a low boil, stirring constantly to avoid the bottom from burning.
7. Once it starts to boil, add 1 cup of the coconut (set aside ½ cup), lower the heat, and stir until it thickens.
8. Cook for 2 minutes, stirring constantly.
9. Pour the mixture into the greased baking dish. Flatten the top using a spatula or the back of a spoon.
10. Sprinkle with the remaining coconut. Cover with plastic wrap with a few holes poked through to let the steam out.
11. Let set overnight in the fridge. Cut into squares before serving.
12. For added flavour, toast the coconut in a pan before sprinkling onto the pudding.