Ingredients
- 1 can unsweetened coconut milk (13 1/2 ounces)
- 1/4 cup whole milk or water or dairy-free milk
- 5 large egg yolks at room temperature
- 5 tablespoons granulated sugar
- 4 tablespoons cornstarch
- 1 1/4 teaspoons vanilla extract
- 1 3/4 teaspoons coconut extract
- Whipped cream for garnish (optional)
- Toasted coconut for garnish (optional)
Instructions
- Pour the coconut milk and whole milk into a saucepan. Heat over medium heat until simmering, stirring frequently to prevent burning.
- In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth.
- Slowly add a small ladle of the hot milk mixture into the egg mixture while whisking constantly. This step helps warm the eggs gently.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Continue to whisk over medium heat until the custard thickens, about 10 minutes.
- Remove the saucepan from heat. Stir in the vanilla extract and coconut extract.
- Pour the custard into 4 serving dishes. To avoid a skin forming, lay a piece of plastic wrap directly on the surface. Refrigerate for at least 2 hours or until thoroughly chilled.
- Serve with whipped cream and toasted coconut if desired.
