Coconut Tropical Pudding

• 3 Tbs. cornstarch
• 2 egg yolks
• Pinch salt
• 1/2 cup granulated sugar or to taste
• 2 cups light coconut milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/2 cup shredded coconut
• 6 coconut macaroons, crumbled
• 1 qt. strawberries, rinsed, stemmed and sliced, for garnish

1. Combine cornstarch, egg yolks, salt and sugar in mixing bowl.
2. Stir in 1/4 cup coconut milk to make paste.
3. Pour remaining coconut milk into large saucepan, and, stirring gently with wooden spoon, add cornstarch mixture to pan.
4. Heat over medium heat, and bring to a boil, stirring slowly and gently.
5. Immediately reduce heat to medium-low, add vanilla and almond extracts and continue stirring occasionally, carefully scraping sides of pan.
6. When pudding is thickened but not stiff, remove pan from heat, and pour pudding into serving bowl.
7. Stir in shredded coconut, and sprinkle top with crumbled coconut macaroons.
8. Serve warm pudding with strawberries.

cornstarch, egg yolks, salt, sugar, light coconut milk, vanilla extract, almond extract, shredded coconut, coconut macaroons, strawberries

Taken from www.vegetariantimes.com/recipe/coconut-tropical-pudding/ (may not work)