1 (15 ounce) can unsweetened coconut milk
½ cup unsweetened coconut
4 egg yolks
¼ cup sugar
1 tablespoon cornstarch
⅛ teaspoon salt
1 tablespoon vanilla extract
Bring coconut milk and coconut to a boil over medium high heat. Remove from heat.
Using an electric mixer on medium high fitted with a whisk attachment, whisk the egg yolks, sugar, cornstarch and salt until thick and pale. This will take about 5 minutes.
With the mixer on medium low speed slowly pour the milk into the egg mixture and mix until well combined. Return the mixture to the pan and bring to a boil while whisking constantly. Pour the mixture through a sieve. Stir in the vanilla. Let cool completely then refrigerate until ready to use.
Adapted from Martha Stewart’s recipe.