I want to make coconut pudding (tembleque) and the recipe calls for 2 cups of milk. Do you think I can use 1% recipe in this case? I'd usually never use 1% milk in a pudding recipe but since it also contains cream of coconut and cornstarch I didn't think there would be a problem but want some input before I make a mistake and waste ingredients. Thank you!
1 (15 ounce) can coco goya cream of coconut
2 cups milk
1/2 cup cornstarch
1 pinch salt
4 tablespoons sugar
1 teaspoon vanilla
ground cinnamon (to garnish)
In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
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.
Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.