Lemon Coconut Dessert Squares Recipe

About this recipe

A creamy and zesty coconut pudding with a hint of lemon, perfect for a light and refreshing dinner dessert. This pescatarian-friendly dish is easy to prepare and serves as a delightful solution for those seeking a quick yet satisfying treat.

Ingredients

• - Shana Shredded Coconut
• 350G Natoora Large New Season Unwaxed Lemons
• NaN Unsweetened Almond Beverage
• 420G Kingsford Corn Starch, 420G
• - Silver Spoon Granulated Sugar

Instructions

1. 1. In a medium saucepan, combine 2 cups of cornstarch, 1 cup of shredded coconut, 4 cups of water, 1 cup of sugar, and the juice of 2 lemons.
2. 2. Stir the mixture constantly over low heat until it comes to a boil and thickens into a smooth pudding-like consistency, about 10-12 minutes.
3. 3. Once thickened, pour the mixture into a shallow pan and spread it evenly.
4. 4. Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours to set.
5. 5. Once set, cut the pudding into squares or wedges and serve chilled.