1 teaspoon pure vanilla extract
4 large egg yolks, room temperature
3 cups coconut milk (full cream)
3 tablespoons powdered sugar/icing sugar
2 cups fresh shredded pineapple
1 tablespoon rice flour
Whisk flour, 1 cup coconut milk, egg yolks, powdered/icing sugar, and vanilla to fully combine. Heat the rest of the coconut milk on medium heat until just warmed through and whisk in the egg mixture. Continue whisking until sauce is thick and shiny. Bring to a boil for two minutes whisking constantly. Remove from heat, divide into six 6 oz ramekins (or equivalent) and refrigerate for an hour before serving with fresh whipped cream.