Ingredients :
- 3 cups Whole Milk
- 1 can Cream of Coconut
- 1/2 cup Corn Starch
- 4 tbsp Sugar
- 1 tsp Vanilla
- 1 pinch Salt
- Ground Cinnamon (garnish)
Method :
- Combine the milk and the cream of coconut in a cooking pot. Do not turn on the stove yet.
- Add the corn starch, sugar, salt and vanilla. Start cooking slowly in a low-med temperature. Stir using a small whisk.
- Continue cooking and whisking the batter in a low-med temperature until it thickens.
- Remove from the burner and put the batter in a 9 inch mold or 5 to 6 (4oz) soufflé cups. Let it sit for 30 mins before put it/them on the fridge.
- Refrigerate for about 4 to 6 hours. Garnish with cinnamon before serving. Enjoy!!! 😊
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