1 14 oz. can coconut milk
3 Tbsp. cornstarch
4 Tbsp. sugar
1/4 c. milk
1 c. cooked rice
1 tsp. vanilla
Combine cornstarch and sugar. Add warmed milk to cornstarch (don't do this the other way around - it's a direct path to Lumpy-ville).
Before you open the coconut milk, shake canned coconut milk vigorously. (If you don't, there'll be a weird gelatinous layer on top and thin liquid below and it's murder to get it to smooth out. Trust me, it's a lot easier to shake that groove thang before you open the can.) Add coconut milk.
Cook mixture over medium heat until it begins to thicken. Serve warm or refrigerate and serve chilled.
Share and enjoy.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 28th, 2006