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Ingredients
- 2 cups Coconut Milk
- 1/8 tsp salt
- 1/4 cup original Cholaca
- 1/4 cup coconut sugar
- 1/4 cup Coconut Milk
- 3 tbsp cornstarch
- 3/4 tsp pure vanilla extract
- raspberries
- coconut flakes
Ingredients
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Instructions
- Heat the 2 cups coconut milk in a saucepan with the salt, Cholaca, and sugar
- Meanwhile, whisk the cornstarch and 1/2 cup coconut milk in a small bowl until dissolved.
- When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
- Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla.
- Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.
- When pudding is ready, scoop into cones. Add raspberries and coconut flakes for garnish. Enjoy!
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