Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | cornstarch | 2 cup | 1829 kcal1g protein · 438g carbs · 0g fat | Buy |
| 2 | coconut milk | 4 cup | 2842 kcal28g protein · 74g carbs · 297g fat | Buy |
| 3 | sweetened condensed milk | 425 g | 173 kcal12g protein · 13g carbs · 9g fat · 0g fibre | Buy |
| 4 | coconut cream | 425 g | 1860 kcal68g protein · 250g carbs · 65g fat · 145g fibre | Buy |
| 5 | white granulated sugar | 0.75 cup | 697 kcal0g protein · 180g carbs · 0g fat | Buy |
| 6 | corn kernels | 1 cup | 211 kcal8g protein · 48g carbs · 3g fat | Buy |
| 7 | toasted coconut flakes | 0.25 cup | 140 kcal1g protein · 6g carbs · 13g fat | Buy |
Total, all ingredients7752 kcal · 118g protein · 1009g carbs · 387g fat · 145g fiber
Per servingno servings count given
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Directions
In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.
In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.
Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.
If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.
Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.
Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving.
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