Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cornstarch
- 4 cups coconut milk
- 1 can (14 oz ) sweetened condensed milk
- 1 can (13.5 oz) coconut cream
- ¾ cup white granulated sugar
- 1 cup corn kernels (optional)
- ¼ cup toasted coconut flakes (optional)
Directions
In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.
In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.
Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.
If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.
Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.
Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving.