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
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.
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