1 can evaporated milk
1 can coconut milk
1 can cream of coconut
1 tsp vanilla extrac
pinch of salt
1/2 cup cornstarch
NOTE: No need to use sugar if you’re using cream of coconut.Double the
recipe if youre cooking for big crowd.
In a casserole place the coconut milk and bring to a boil.Add the corn , cream of coconut ,cornstarch mixture ,vanilla extract,and salt . Simmer over medium heat.When it starts to boil lower the heat and and cook for 40-50 minutes stirring constantly until
the mixture is very thick . Dont add more than 1/2 cup of cornstarch just cook longer for better flavor.
Boil 1 cunof coconut milk in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 20 minutes. Continue cooking until the milk solids become golden brown. Drain oil.