4 teaspoons cornstarch l/3 cup pineapple juice 2/3 cup Coco Lopez® Cream of Coconut Dash salt 2 egg yolks, beaten 1 (8-ounce) container Borden® Lite-line® or Viva® Pineapple Yogurt In small saucepan, dissolve cornstarch in pineapple juice; stir in cream of coconut and salt. Over medium heat, cook and stir until mixture comes to a boil. Slowly stir about ¼ cup hot cornstarch mixture into egg yolks; add to remaining cornstarch mixture in pan. Cook and stir until thickened, about 1 minute. Cool. Chill thoroughly. Fold in yogurt. Serve with fresh fruit. Refrigerate leftovers. |