Re-create a holiday favourite any time of year, with a coconut twist! Mix Thai Kitchen Coconut Cream with Club House Pure Vanilla Extract. The result is a creamy, rich, just-sweet-enough beverage for your enjoyment.
5 min
PREP TIME
10 min
COOK TIME
279
CALORIES
6
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 12 SERVINGS
- 6 egg yolks
- 6 tablespoons (90 milliliter) sugar
-
3
cans
(400 mL each)
Thai Kitchen® Coconut Cream
, divided
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Substitution Available
- Coconut Milk
- 1/4 cup (60 milliliter) brandy or rum , (if desired, to taste)
- 1/2 teaspoon (2 milliliters) Pure Vanilla Extract
- Ground Nutmeg
Preparation
- 1 BEAT egg yolks and sugar in medium saucepan with a wire whisk. Add 1 can of the coconut cream. Stir constantly on medium heat until mixture reaches a temperature of 140°F (60°C) to 145°F (63°C), about 10 minutes. (The mixture will begin to thicken and coat the back of a spoon.) Remove from heat.
- 2 STIR in remaining 2 cans coconut cream and extract. Strain into large bowl. Cool completely.
- 3 STIR in up to 1/4 cup (60 mL) brandy or rum to taste. Serve in beverage glasses. Sprinkle with nutmeg, if desired.
NUTRITION INFORMATION
(per Serving)
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