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Also Known As: Coconut Custard

Ethnic influence: Puerto Rican

Ingredients:

4 cups coconut milk
1/2 cup of cornstarch
2/3 cup of sugar
1/2 tablespoon of salt
1 tablespoon orange blossom water (if available)

Preparation:

Put the milk in a saucepan over medium-heat and stir in the cornstarch until it dissolves.

Stir in the rest of the ingredients.

Keep stirring until it becomes very thick.

Pour into molds, cups or a pan. Refrigerate for 2 hours.

Sprinkle cinnamon or nutmeg over it before serving.

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