Coconut Cream

Ingredients

• 1/2 lb rice starch (almidón de arroz)
• 1 large coconut (or 48 Paraguay coconuts / cocos del Paraguay), grated
• milk (to extract the coconut juice)
• 1 L milk (to boil)
• 1 lb sugar
• 12 egg yolks, well beaten
• 1 tsp cinnamon
• sugar and cinnamon (for the caramel top)

Instructions

1. Soak rice starch in cold milk; extract coconut milk from grated coconut with hot milk.
2. Boil a liter of milk with sugar, then stir in the dissolved starch off the heat.
3. Add twelve beaten yolks and return to the fire to incorporate.
4. Off the heat, add the coconut milk with cinnamon and pour into a flat dish.
5. Cool, dust with sugar and cinnamon, and caramelize with a hot iron.