Wednesday, February 23, 2011
Coconut Pudding Parfaits
I had leftover coconut milk from a curry-this made an excellent dessert later in the week. terrible photograph-sorry.
You Will Need:
1 cup milk (I used 2%)
1 cup Coconut milk (not cream)
2 tablespoons cornstarch (cornflour)
1/4 cup (or more to taste) granulated sugar
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
Toasted, sweetened coconut for layering and garnish
In a medium, heavy pan combine the cornstarch, sugar, salt, and egg yolks. Whisk in the milks, and cook over medium heat until it comes to a boil. Cook 1 minute longer, until thickened. Remove from heat, beat in the vanilla and butter. Transfer to a large bowl, cover with a round of wax paper and pierce in several spots with a sharp knife to vent. Chill. When cool, remove paper and whisk until light. Layer in glasses with the toasted coconut. Makes 4 generous servings.