Coconut-Corn Pudding

Coconut-Corn Pudding
Makes 6



  1. 1 of 1 In a bowl, whisk coconut milk, whole milk, sugar, cornstarch and a pinch of salt until smooth. Stir in kernels. Transfer to a food processor or blender; pulse a few times until kernels are roughly chopped. Pour into a medium pot and bring to a boil. Reduce to a simmer and cook 5 minutes, until thickened. Pour into six 6 oz ramekins or glasses, cover loosely with plastic wrap and refrigerate overnight. Before serving, garnish with a few pieces of popcorn and coconut flakes.
Nutrition Information for Coconut-Corn Pudding
Servings Per Recipe: 6
Per Serving: 11 g Fat, total, 220 kcal cal., 72 mg sodium, 3 g pro., 1 g fiber, 30 g carb.