1/4 cup white sugar
1/4 cup corn starch
1 1/2 cups coconut milk
1 tablespoon vanilla abstract
1/4 cup toasted coconut flakes
1 tablespoon butter
1 tablespoon brown sugar
Instructions
Combine white sugar and corn starch in a small bowl and set aside.
Place the coconut milk and vanilla in a sauce pan and cook over low
heat for 4-5 minutes stirring frequently. Wisk the dry ingredients into
the coconut milk and simmer for 3-4 minutes stirring frequently until
the mixture thickens. Pour the pudding into an 8 inch square pan. Top
with toasted coconut. Refrigerate for about 2 hours until the pudding
is firm. Just
before serving, melt butter and brown sugar in small pan until sugar
dissolves. Drizzle this sauce over the pudding. Place the pudding in
the oven at 350 for 5-10 minutes.
