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posted: 4/9/2014 6:01 AM

Orange-Cinnamon Coconut Pudding -- Tembleque

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  • Orange-Cinnamon Coconut Pudding

      Orange-Cinnamon Coconut Pudding
    The Associated Press

 

½ cup plus 2 tablespoons sugar, divided

½ cup cornstarch

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2 cans (13½ ounces each) coconut milk

Zest of 1 medium orange

Pinch salt

1 teaspoon cinnamon

In a medium saucepan, whisk together ½ cup of the sugar and the cornstarch. Whisk in the coconut milk, orange zest and salt, then set over medium-high heat. Whisk until simmering and thickened. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins.

In a small bowl or cup, mix together the remaining 2 tablespoons of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.

Serves six.

Nutrition information values serving: 340 calories, 27 g fat (24 g saturated) 29 g carbohydrate, 2 g fiber, 15 g sugar, 3 g protein, 0 cholesterol, 40 mg sodium.

J.M. Hirsch, The Associated Press

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