Shake the cans of coconut milk thoroughly before opening. Pour œ cup coconut milk into a small bowl and whisk in the cornstarch until there are no lumps. Set aside.
Combine the remaining coconut milk, Ÿ cup sugar and the salt in a large, heavy-bottomed saucepan. Cook over medium-low heat until the milk begins to steam. Add the cornstarch mixture and cook 6 to 8 minutes, stirring constantly, until the milk thickens and coats the back of a wooden spoon. Do not allow it to boil.
2 13.6-oz. cans full-fat coconut milk, divided
2 Tbsp. cornstarch
1 cup sugar, divided
Pinch of salt
1 tsp. pure vanilla extract
1 pint fresh blueberries
1 tsp. fresh lemon juice
Special tools: ice cream machine
2 Tbsp. cornstarch
1 cup sugar, divided
Pinch of salt
1 tsp. pure vanilla extract
1 pint fresh blueberries
1 tsp. fresh lemon juice
Special tools: ice cream machine
This article appears in Readers’ Choice 2014.