• 1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
• 1 1/4 c. milk, or enough to equal 3 cups with the coconut milk
• 1/2 tsp. vanilla
In a small bowl, whisk together the egg yolks; set aside.
In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk, taking care to open the end indicated on the can (because the solids will have settled), then pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.
Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps.
Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.
Whipped Cream Frosting √
Makes about 5 cups (enough for 2-layer cake).
Note: From Kim Ode.
• 2 c. heavy whipping cream
• 1/4 c. powdered sugar
Whip the cream with the powdered sugar to stiff peaks.