Amy's Recipes

Heat on medium, one 14 oz. can of ccocnut milk and 1/2 cup sugar until the sugar is disolved and it is not quite boiling.

Stir 1/4 cup cornstarch into 3/4 cup whipping cream until fully combined and slowly pour into hot mixture on stove, stirring constantly until thickened.

Add one cup shredded coconut, put into 4-6 ramekins and chill thoroughly.

Just before serving, sprinkle a 1/2 tablespoon of sugar on the top of each and brown with a torch, as if it were creme brulee.

Eat!