Servings: 6 Servings
- 2 cans (13.5-14 oz) coconut milk
- ½ cup white sugar
- 3 Tbsp cornstarch
- 3 Tbsp butter
- 3 egg yolks
- 2 tsp vanilla extract (Coconut extract or Coconut rum)
- toasted coconut, whipped cream, sliced fruit, sprinkle of cinnamon or cardamom (optional toppings)
Stir together sugar and cornstarch in a medium saucepan. Add the rest of ingredients and whisk together.
Cook over medium heat until mixture starts to bubble. Reduce heat as needed to maintain a simmer. Whisking constantly cook for 4-7 minutes until mixture has thickened.
Cool 15 to 20 minutes before serving or refrigerate covered in individual dishes to serve cold, thickens considerably when chilled.
Serving: 1serving | Calories: 382kcal | Carbohydrates: 24g | Protein: 4g | Fat: 35g | Saturated Fat: 29g | Cholesterol: 113mg | Sodium: 72mg | Potassium: 290mg | Sugar: 17g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg