A Puerto Rican Dessert, Vegan (use vegan sugar)

From: "Puerto Rican Dishes" by Berta Cabanillas and Carmen Ginorio

• 1 grated coconut
• Hot water
• 1/2 cup of sugar
• 1/2 cup of cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Ground cinnamon

Add hot water to the coconut and squeeze to extract 4 cups milk.

Mix cornstarch with the sugar and salt.

Add the coconut milk and cook at low heat, stirring constantly.

When starch grains are cooked and mixture thickens, add the vanilla.

Remove from heat, pour in wet cups or dishes and let cool.

Sprinkle with cinnamon (or top with fruit or chocolate syrup).

Makes 8 servings.