- 1 1/2 cups coconut milk
- 1 1/2 cups whole milk
- 1 teaspoon vanilla
- 6 Tablespoons sugar
- 5 Tablespoons corn starch
- 1/4 cup toasted coconut (optional)
Butter an 8 x 8 baking dish. Add coconut milk, milk and vanilla to blender. Blend for about 30 second to thoroughly combine.
Pour mixture into a medium saucepan and whisk in sugar and corn starch. Heat over medium while whisking constantly until mixture begins to thicken. Reduce heat to low and cook for 10 more minutes, continuously whisking. Pour into prepared baking dish and gently shake back and forth to settle. Let cool uncovered on the counter for about 10 minutes then cover with plastic wrap and refrigerate until firm, about an hour.
Using a sharp knife cut into 16 equal-sized squares. Sprinkle with toasted coconut, if desired. Serve cold.