Serves: 8
Total Calories: 235
Remove 6 tablespoon milk from a quart of milk. Dissolve cornstarch in this milk. Bring the remainder of the milk to a boil and add the cornstarch mixture. Add 2 cups moist coconut. When thick add vanilla.
Place in a ring mold and refrigerate several hours until firm.
VARIATION: decorate with canned prunes with juice poured over the top.
This White Coconut Pudding recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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