Ingredients
2
cups of unsweetened coconut milk
1
cup of sugar or/ 1 can of coconut cream
1
tblpn of cinnamon powder
Directions
1.
Boil cinnamon sticks in 1½ cup of water. Mix 1cup of water (make sure water is cold) with the cornstarch. In a pot, add the 2 cups of coconut milk with the other cup of water, sugar, 1/3 cup of the cinnamon extract and vanilla. Once boiling add cornstarch and water left. Stir constantly until it becomes creamy and hard to stir. Pour in a bowl and sprinkle cinnamon. Let it stand in the refrigtr for 6 hours. You can also use a pudding mould and before serving turn the mould upside down on a plate and sprinkle with cinnamon.
Columbus Restaurants
