When getting canned coconut milk shake the cans..the more solid sounding the contents the better quality you have..it should not sound like thin liquid sloshing around in there! Don’t use sweetened coconut milk..you will want the kind that is used in curries and Thai foods.

6 egg yolks
2 cups half and half
1 c heavy cream
1 c coconut milk
2/3 cup sugar
1/4 c cornstarch
pinch salt
1/4 c unsalted butter (no substitutes)
3 tsp vanilla
1 1/2 c sweetened coconut

Whisk egg yolks with half and half, cream, and coconut milk.
Add the sugar, cornstarch and salt and cook, whisking constantly, over medium heat until it comes to a simmer. Simmer, stirring constantly until thickened. Remove from heat. Strain through a fine mesh sieve if you wish, to get any coagulated egg out. Stir in the butter,coconut, and vanilla just until the butter is completely incorporated.
Immediately pour into pie shell or dessert cups.
Cover with greased plastic wrap so that it’s touching the surface of the pudding. Cool in a refrigerator until well chilled.
Top with whipped cream before serving.

Post from: Baking Delights