Coconut Milk Sauce

• 250 ml milk
• 250 ml canned coconut milk
• 6 egg yolks<

Pour the milk and coconut milk into a saucepan and heat gently. Bring slowly to the boil. Beat together the egg yolks and sugar until the mixture is pale and thick. Pour the heated milk into the eggs, stirring constantly, then pour this into the same saucepan and stir over a low heat until it begins to thicken. Remove from the heat and stir in the single cream. Strain the sauce before serving.<