Ingredients:
1 can (13.5 oz.) Coconut milk
Coconut flakes dusted with ground cinnamon to decorate
1 can (12 fl. Oz.) Evaporated milk
3/4 teaspoon granulated sugar
1 cup water
1 yolk of a large egg
1/4 cup of rice flour
Preparation:
Combine the sugar and water in a sturdy medium-size saucepan. Bring to a boil over medium heat. Stir in the coconut milk and 1 cup of evaporated milk. Using a whisk, mix the remaining ½ cup evaporated milk, rice flour, and egg yolk well in a small bowl. Use the whisk to gradually incorporate the rice flour mixture into the coconut mixture in the saucepan. Bring it back to a boil and reduce the heat to low. Simmer, stirring constantly, for about 35 minutes or until mixture thickens. Pour the coconut mixture into dessert cups. Refrigerate for about 1 hour. Garnish with the coconut flakes sprinkled with cinnamon powder.