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    Coconut Bisque


    Source of Recipe


    Recipes from the Chef's Office/The Balsams

    List of Ingredients




    4 cans cream of coconut
    1 quart half & half
    1 1/2 quarts milk
    1 cup egg yolk
    1 pint milk
    3 1/2 tablespoons cornstarch
    1/2 cup Meyers Rum
    to taste pineapple juice

    Recipe



    Bring the cream of coconut, half & half and 1 1/2 quarts of milk to a boil.

    Mix the egg yolk, pint of milk and cornstarch in a container and stream in while whisking constantly. Do not boil. Whisk until slightly thickened.

    Chill.

    Season with rum and thin with pineapple juice as needed.

 

 

 

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