This rich coconut custard is so delicious and creamy without the dairy! I use it as a filling for my Coconut Custard Cake, but it is also amazing on its own!
In a medium saucepan, whisk coconut milk, sugar, and arrowroot. Heat over medium heat until just bubbly and starting to thicken.
In a medium bowl whisk egg yolks, and salt. Pour 1/3 cup hot milk into the egg yolks, whisking constantly. Pour egg yolks back into the pan and heat until just bubbly and thick. Remove from heat.
Pour custard through a fine mesh strainer into a bowl. Press plastic wrap directly on to the surface. Refrigerate at least 4 hours.
