Vegan Coconut PuddingSubmitted by: WICHYWOMAN
1 13.66 oz can coconut milk (thai kitchen)
.5 cup powdered sugar
.33 cup cornstarch
1 tsp. vanilla extract
Stir continuously so that it does not clump up.
Stir until thickened, about 1o minutes.
Pour into dishes and refrigerate at least an hour.
Serving Size: 4 half cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WICHYWOMAN.