Recipe: Coconut Bisque

Coconut Bisque

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

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.

Source: Recipes from the Chef's Office/The Balsams