PREPARATION TIME 15 MIN
COOKING TIME 5 MIN
IN THE FRIDGE 4 H
150 ml (2/3 cup) sugar
45 ml (3 tbsp) cornstarch
6 egg yolks
¼ vanilla bean, split in half and seeds removed
1 can 400 ml coconut milk (see note)
125 ml (½ cup) milk
125 ml (½ cup) sweetened shredded coconut, toasted
In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the egg yolks, vanilla bean and seeds. Add the coconut milk and milk.
Bring to a boil over medium heat and simmer, whisking constantly, for about 1 minute or until the mixture thickens. Strain and pour into six 125 ml (½ cup) ramekins. Read more on ricardocuisine.