Lisa's Southern Kitchen

Ingredients:

• 2 cans Coconut Milk

• 1 cup Whole Kernel Corn, drained

• 1/3 cup Granulated Sugar

• 1/3 cup Cold Water

• 1/2 cup Cornstarch

• 1/2 cup Shredded Coconut Flakes

Instructions:

1. In a saucepan over med high heat add in coconut milk, corn and sugar, bring to a boil and stirring occasionally until sugar is dissolved.
2. In a bowl add in cornstarch and cold water, stir in the coconut milk mixture until smooth.
3. Pour pudding in a greased baking pan and cover with plastic wrap and place in fridge for 2 hours.
4. In a skillet over med high heat add in coconut and cook until toasted.
5. Take baking pan out of the fridge and sprinkle toasted coconut out evenly over top. Serve.