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Total Time
20mins
Prep 10 mins
Cook 10 mins

I got this recipe many years ago from a Goya cookbook and I must say that after trying other recipes this is the one I always go back to. It is quick and very easy and is packed with lots of coconut flavor. For the past 6 years my co-workers have asked me to make this for our Thanksgiving luncheon and its always the first dessert to go. One note - I like to use 2 cups of canned coconut milk in place of regular whole milk.

Ingredients Nutrition

Directions

  1. 1.In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
  2. 2.Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
  3. 3.Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.
  4. Unmold. Slice, sprinkle with cinnamon.