|Canned unsweetened coconut milk/1 1/2 cups fresh coconut milk||14 Ounce|
|Coconut rum||1 Ounce (Malibu)|
|Milk||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
Line a baking sheet with parchment paper and cut another piece of parchment the same size.
Combine the coconut milk, rum and milk in a bowl and mix well.
Combine the sugar and cornstarch in another bowl and stir with a fork until free from lumps.
Add the egg yolks and 1 cup of the coconut milk mixture to the sugar mixture; whisk until smooth.
Place the egg yolk mixture in a saucepan over medium heat and cook until small bubbles form on the surface, stirring constantly.
Remove from heat.
Pour the custard evenly in the parchment-lined baking sheet.
Place the additional parchment over the surface to prevent a skin from forming.
Cool in the refrigerator