Coconut Milk Vanilla Pudding

A nice simple dessert. You can reduce the sugar, if you prefer less sweet, to 1/4 Cup and it will still taste lovely.

2 Cups carton unsweetened coconut milk
1/2 Cup sugar (we always use organic evaporated cane juice)
3 Tablespoon corn starch, -or- 2-1/2 T Arrowroot starch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon butter

Begin with no heat. Whisk together sugar, starch and salt in a heavy bottomed sauce pan. Add in cold coconut milk and whisk again until all the lumps disappear. Once it is smooth, turn the heat on to medium and stir constantly until thickened. Do not boil! Once the mixture is thick, remove from heat and add in the butter and vanilla.

Pour into serving dishes and chill before serving.

Note: This recipe is superb as a base for yummy additions. Suggestions for things to add: cardamom, raisins, frozen raspberries dipped in sugar, bananas, ground pistachios (or other nuts), caramel, cooked fruit, rosewater, tangerine slices, use your imagination! :)

Cheers!
~Miriam

© 2012, Miriam Mason