Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
13-1/2 cup servings
10 minutes to assemble
20 minutes to cook
Total time: 30 minutes
|1.||Whisk egg yolks, sugar, salt and one can of Coconut Milk in a heavy bottomed sauce pan, until well mixed. Add remaining 2 cans of Coconut Milk, cinnamon stick and vanilla bean. Stirring frequently, cook over a medium-low heat until mixture coats a spoon, about 180-190°F on a candy thermometer, or almost to a simmer but not quite. Remove from heat and mix in rum extract (or dark rum) and vanilla extract, if no vanilla bean.|
|2.||Cool mixture in refrigerator. Remove vanilla bean (if used) and cinnamon stick. Sprinkle with nutmeg before serving.|