Recipe Index

Ingredients

• 3 cups whole milk, divided
• 1 cup plus 2 tablespoons cornstarch
• 1 cup coconut milk
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup granulated sugar
• 2 cinnamon sticks
• 1/2 cup shredded sweetened coconut
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon unsalted butter
• Ground cinnamon, for dusting

Method

1. Whisk the cornstarch with 1 cup of the milk in a bowl until completely smooth and set aside.
2. Combine the remaining 2 cups milk, coconut milk, condensed milk, sugar, cinnamon sticks, shredded coconut, and salt in a large heavy saucepan.
3. Bring to a simmer over medium heat, stirring often, then reduce the heat to medium-low.
4. Whisk the cornstarch mixture again and pour it in a slow stream into the hot milk, whisking constantly.
5. Cook, stirring constantly with a wooden spoon and scraping the bottom, for 8 to 12 minutes, until very thick, glossy, and pulling away from the sides of the pan.
6. Remove from the heat, discard the cinnamon sticks, and stir in the vanilla and butter until melted.
7. Pour into a serving dish or individual ramekins, smooth the top, and let cool to room temperature.
8. Refrigerate for at least 2 hours until set. Dust generously with ground cinnamon before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data