posted by AngelaF 07-15-98 8:23 AM
Savannah Morning News Press
1 (14 oz.) can of light coconut milk
4 egg yolks
1 tsp. coconut extract
1/2 cup processed sweetened coconut
Scald coconut milk. Whisk egg yolks, sugar, cornstarch and coconut extract together in a bowl. Add half of hot coconut milk and continue to whisk. Add remaining half of hot milk and stir to ensure smoothness. Transfer to double boiler and cook slowly, stirring to prevent sticking at medium-low temperature. Do not boil. Mixture will thicken and coat spoon when done.
Fold in coconut. Pour into small bowl and allow to cool at room terperature, stirring to release steam. When cool, cover with plastic and refrigerate. (If using packaged cocount pudding, prepare according to directions for pie filing. Cover with plastic wrap and cool.) May be made two days ahead.
This can be used as a torte filling or served simply with berries and reaspberry sauce.
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