For people who have had a certain TV Mexican Dinner (don’t judge) you are aware of a really great tasting cocada pudding. Barb and I enjoyed eating the cocada pudding so much that we found a recipe and immediately made a major revision. The original recipe called for water and milk, ours uses coconut milk. Very tasty.
Time: 15 to 30 minutes apx.
- 2 quart Sauce Pan
- Stove Top
- Measuring Spoons
- 2 cans of coconut milk (our cans were 13.33 oz)
- 3/4 cup sugar
- 1 3″ cinnamon stick, broken into two or three smaller pieces
- 1/4 cup shredded coconut
- 1/2 tsp vanilla
- 4 tbsp cornstarch + 1/2 tsp salt
- Into the sauce pan, over LOW heat, add 3/4 cup coconut milk, sugar, and cinnamon pieces. Stir and simmer for 10 minutes.
- Remove the cinnamon sticks.
- Add shredded coconut to pan, continue stirring and simmering for an additional 5 minutes.
- Add in remaining coconut milk, raise heat to MEDIUM LOW, continue stirring.
- Add in cornstarch and salt mixture, slowly, make sure that cornstarch is incorporated, do not dump entire 4 tablespoons of cornstarch in at one time. Continue to stir.
- Bring to a boil. Boil for 1 minute. The cocada should be very thick, viscous, at this stage.
- Remove from heat, stir in vanilla.
- Taste. Smile.
- Serve warm or chill in refrigerator and serve cold.
- Top with toasted coconut.
The shredded coconut could be increased to 1/2 cup.
The 3/4 cup sugar could be increased to 1 cup if you do not find the cocado pudding sweet enough.
The cinnamon sticks could remain in the sauce pan for step 3 and remove after the 5 additional minutes of simmering.