|
| |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 4 |
Tablespoon(s) |
unsalted butter, |
| 1 |
Tablespoon(s) |
creamed coconut |
| 2 |
Large |
egg yolks, lightly |
| 1 |
Tablespoon(s) |
pure coconut |
| 1. In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and |
| creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 |
| minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mix-ture to |
| saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 |
| 2. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. |
| Refrigerate in an airtight container up to 3 days; let stand at room temperature until |
| |
|
Barrington
Software Incorporated