Creamy and smooth - serve this coconut pudding to balance a spicy Thai meal.
- 1 In heavy saucepan, combine flour, sugar and salt. Add egg yolks; whisk until well blended. (Mixture will be very thick.) Gradually whisk in 1/2 can coconut milk. Cook on medium heat 2 to 3 minutes, whisking constantly.
- 2 Meanwhile, in small saucepan, bring remaining coconut milk to simmer. Gradually add hot coconut milk to the flour and egg mixture, whisking until well blended. (Mixture might be lumpy. Continue to whisk until smooth.) Simmer 7 to 10 minutes or until very thick, whisking constantly. Serve warm.