Combine the first 6 ingredients in a medium saucepan, and let stand 5 minutes. Bring to a boil over medium-high heat, stirring constantly. Remove from heat, and stir in vanilla. Divide mixture evenly between 2 dessert bowls. Cover and chill until thick. Sprinkle each serving with 1 tablespoon toasted coconut.
Not fancy enough for a special occasion, but delicious and simple as a homey desert. Being home alone, I cut the recipe in half to make one serving, and cut the calories down to 130 by using unsweetened almond milk instead of dairy and splenda instead of sugar. Added a few blueberries and, with the lovely toasted coconut, it was plenty sweet. Goes well with Asian dishes.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.