Crispy Cookies & Cream Balls with Coconut Sauce

Coconut Sauce Beat egg yolks, coconut milk and sugar in large bowl (or medium bowl for trial recipe) with wire whisk until well blended.
Pour 2% milk into medium saucepan (or small saucepan for trial recipe).
Bring just to boil on medium-high heat.
Gradually add to egg yolk mixture, beating constantly with wire whisk until well blended.
Return to saucepan.
Reduce heat to low; simmer 2 to 3 min.
or until sauce is thickened and coats back of spoon, stirring constantly.
Strain milk mixture; cool completely.
Refrigerate until ready to use.
Rice Balls Combine all ingredients except the OREO Pieces in large saucepan (or in medium saucepan for trial recipe).
Cook on medium-low heat 30 min.
or until rice is tender, stirring frequently.
Stir in the OREO Pieces.
Cool completely, then refrigerate several hours or overnight until well chilled.
Coating Combine all ingredients except the 2% milk in large bowl (or in medium bowl for trial recipe).
Using a #70 scoop, portion out 1/2 oz.
of the rice mixture for each ball; roll in the coating mixture, then roll in the milk.
Repeat the coating process 2 times.
Store in refrigerator until ready to fry.
Fry rice balls, in batches, in 350F-oil in deep-fryer 1-1/2 min.
or until crispy on the outside.
Place 4 rice balls on each serving plate along with 1 oz.
of the Coconut Sauce.
Garnish Sprinkle each serving with 1 Tbsp.
of the toasted coconut.