Instructions:

Hawaiian-Style Coconut Pudding

Serve this easy dessert after a full-flavored barbecued meal.

Serves 6.

4 tablespoons granulated sugar
4 tablespoons cornstarch
12 ounces coconut milk
2 1/2 teaspoons vanilla extract

Place the coconut milk in a medium saucepan. Whisk in the vanilla extract. Simmer for 5 minutes, stirring frequently.

In a separate bowl, mix together the sugar and cornstarch. Slowly whisk the mixture into the coconut milk mixture. Simmer for 4 minutes, whisking constantly. Pour into small individual serving bowls. Cover, cool slightly and refrigerate until firm (about 1 1/2 hours).

Serve chilled.