- 4 - teaspoons cornstarch
- 1/3 - cup pineapple juice
- 2/3 - cup Coco Lopez® Cream of Coconut dash salt
- 2 - egg yolks, beaten
- 1 - (8-ounce) container pineapple yogurt
In small saucepan, dissolve cornstarch in pineapple juice; stir in cream of coconut and salt. Over medium heat, cook and stir until mixture comes to a boil. Slowly stir about ¼ cup hot cornstarch mixture into egg yolks; add to remaining cornstarch mixture in pan. Cook and stir until thickened, about 1 minute. Cool. Chill thoroughly. Fold in yogurt. Serve with fresh fruit. Refrigerate leftovers.