Ingredients:
- 1 cup coconut milk
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 (9 inch) pie crust, baked and cooled
- Cinnamon, for topping
Instructions:
- In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, egg yolks, vanilla extract, and salt. Whisk together until smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
- Pour the mixture into the cooled pie crust and smooth out the top with a spatula.
- Let the milktart cool to room temperature, then refrigerate for at least 2 hours or until set.
- Once the milktart is set, sprinkle cinnamon over the top before serving.
Enjoy your delicious Vanilla Coconut Milktart!