This classic milk pudding is cooked gently until the starch thickens the milk, then flavored with vanilla. Light and smooth, it makes a refreshing dessert when served chilled.
Mix the starch with a little cold milk until smooth. Add the remaining milk and sugar and stir.
Bring the mixture to a boil over medium heat, stirring continuously. Keep cooking until it is thick enough to coat the back of a spoon.
Remove from the heat, stir in the vanilla and divide between bowls.
Once the pudding reaches room temperature, chill it in the fridge for at least two hours. Sprinkle with coconut to serve, if you like.
Allergen: contains milk and coconut (if using the optional garnish). Important: stir the pudding continuously as it cooks. Even a brief moment away from the cooktop can let it catch on the bottom and develop a burnt smell.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
