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Step-by-Step Instructions
Step 1: Prepare the Ingredients
Begin by gathering all of your ingredients and setting them out on your work surface. This will make the cooking process smooth and organized. Ensure that your coconut milk is well-shaken if it’s separated in the can to achieve a consistent texture.
Step 2: Toast the Shredded Coconut
For added depth of flavor, we’ll toast the shredded coconut. Heat a dry skillet over medium-low heat, then add the shredded coconut. Stir continuously for 3-5 minutes until it turns golden brown and releases a fragrant aroma. Be careful not to burn it, as it can quickly over-toast. Set aside to cool.
Step 3: Combine the Coconut Milk and Sugar
In a medium saucepan, pour in the coconut milk and add the sugar. Stir well to dissolve the sugar completely. Heating the mixture slowly allows the sugar to dissolve without affecting the creamy consistency of the coconut milk.
Step 4: Add Cornstarch for Thickening
In a small bowl, combine the cornstarch with 3 tablespoons of water, stirring until smooth to form a slurry. Gradually pour this slurry into the coconut milk mixture, stirring constantly to prevent lumps. The cornstarch will act as a thickening agent, giving the dessert a creamy, pudding-like consistency.
Step 5: Cook the Mixture
Place the saucepan over medium heat, stirring continuously to avoid sticking or burning. As the mixture heats, it will gradually thicken. After about 5-8 minutes, you should see it reach a pudding-like consistency. Once thickened, add a pinch of salt and the vanilla extract (if using), stirring well to incorporate.
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