No-Bake Guamanian Coconut Latiya Custard Cups with Toasted Cinnamon

Whisk the cornstarch with 1/2 cup of the whole milk until smooth, then whisk in the egg yolks.

Serves 6

Ingredients

• 2.5 cups whole milk
• 1 can (13.5 oz) coconut milk
• 2/3 cup sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 12 ladyfinger cookies or pound cake slices
• 2 tbsp sweet sherry or orange juice, for brushing
• 1 tsp ground cinnamon, for dusting

Instructions

1. Whisk the cornstarch with 1/2 cup of the whole milk until smooth, then whisk in the egg yolks.
2. In a saucepan, warm the remaining milk, coconut milk, sugar and salt over medium heat until steaming.
3. Slowly stream a ladle of the hot milk into the yolk mixture, whisking constantly to temper it.
4. Pour the tempered mixture back into the saucepan and cook, stirring, until the custard thickens enough to coat a spoon, about 5 minutes.
5. Remove from the heat and stir in the butter and vanilla until glossy.
6. Line the bottoms of 6 small cups or jars with the ladyfingers, brushing them lightly with sherry or orange juice.
7. Ladle the warm custard over the cookies, then chill the cups for at least 3 hours until set and cold.
8. Just before serving, dust the tops generously with ground cinnamon.
9. Latiya is Guam's cherished party dessert, a Chamorro custard layered over cake and finished with a snowfall of cinnamon. This chilled cup version keeps the island tradition alive while staying cool and no-bake for warm summer gatherings.

Nutrition (estimated, per serving)

• Calories: 330 kcal
• Protein: 7g
• Fat: 17g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 28g
• Sodium: 180mg