Joy of Jamann
Chef HiHo's Galley Delights

s Coconut Pudding s   

Yields: 6 Servings


1/4 cup white sugar
1/4 cup corn starch
1 1/2 cups coconut milk
1 tablespoon vanilla abstract
1/4 cup toasted coconut flakes
1 tablespoon butter
1 tablespoon brown sugar

Combine white sugar and corn starch in a small bowl and set aside. Place the coconut milk and vanilla in a sauce pan and cook over low heat for 4-5 minutes stirring frequently. Wisk the dry ingredients into the coconut milk and simmer for 3-4 minutes stirring frequently until the mixture thickens. Pour the pudding into an 8 inch square pan. Top with toasted coconut. Refrigerate for about 2 hours until the pudding is firm.
Just before serving, melt butter and brown sugar in small pan until sugar dissolves. Drizzle this sauce over the pudding. Place the pudding in the oven at 350 for 5-10 minutes.