Few things are more perfectly paired than vanilla beans and warm milk, but creamy coconut milk is a delicious companion for vanilla. This recipe is the antithesis of those freezer-burned fudge pops from the grocery store.
114-ounce can full-fat coconut milk
½vanilla bean, split lengthwise and caviar scraped
In a small saucepan over medium heat, whisk together coconut milk, vanilla bean pod, vanilla caviar, sugar, and salt. Cook, stirring occasionally, until mixture just begins to bubble; remove from heat (do not boil). Cover and let steep for at least 1 hour.
Remove the vanilla pod and scrape any remaining caviar into pan. Whisk mixture to blend.