Coquito Pudding
A recipe from the Sneaky Kitchen
1 can of coconut milk
milk, enough to make 3 cups liquid
6 Tbsp. sugar or equivalent sugar substitute
5 Tbsp. corn starch
1/2 tsp.
cinnamon
2 egg yolks
1/4 tsp. vanilla extract
1 tsp. rum extract

Shake can of coconut well; pour into a qt. measure. Scrape any cream stuck to the can & add to milk. Add enough (cow's) milk to make a total of 3 C. liquid. If using skim or low fat milk, a Tbsp. or 2 of butter or coconut cooking oil adds to the flavor (also calories). Pour all but about 3/4 C. of milks into a microwave container, Pyrex or Corningware dish that holds at least 4 C. If you add optional butter or coconut oil, do so now. Microwave for 5 min.

Add sugar, corn starch, cinnamon & egg yolks to the 3/4 C. of milk. Beat well with whisk or fork until no lumps remain. If milk in the microwave isn't boiling, continue to heat until it boils. Pour a small amount into the 3/4 C. mixture, beating constantly. Still beating, slowly pour sugar-cornstarch mixture into hot milk. Return to microwave & heat for 1 min. intervals, whisking between each interval. When it comes to a boil twice & is fairly thick, it's done. Add vanilla & rum extracts & whisk well.  Let cool slightly, then cover & refrigerate. This can be served plain or with a dollop of whipped cream.