Prep time: 15 minutes
Cooking time: 7 minutes
Yields: 9 to 12 servings
1 can coconut milk 14.5 oz
1 can evaporated milk
1 can condensed milk
1 can corn kernels (drained)
1 tbsp vanilla
1 cup cornstarch
1/2 cup water
Combine milk and corn and cook over medium heat for 5 minutes .
Meanwhile dissolve water with cornstarch in a cup.
Slowly whisk in slurry into the boiling milk and corn.
Keep stirring for 2 minutes until it gets thick.
Pour in a baking dish that is brushed with either coconut oil or coat with cooking spray.
Scatter coconut curd on top,
Cover with plastic wrap.
Chill in the refrigerator for 3 hours.
Cut into desired sizes.
cookware purchase: https://www.heritagesteel.us/pages/chefron?ref=chefron