Recipe courtesy of Robert Irvine
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Total:
2 hr 15 min
Prep:
5 min
Inactive:
2 hr
Cook:
10 min
Yield:
8 (1/2-cup) servings
Level:
Easy

Ingredients

Directions

Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

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