Coconut Tropical Pudding

Directions

1. 1
   Combine cornstarch, egg yolks, salt and sugar in mixing bowl.
2. 2
   Stir in 1/4 cup coconut milk to make paste.
3. 3
   Pour remaining coconut milk into large saucepan, and, stirring gently with wooden spoon, add cornstarch mixture to pan.
4. 4
   Heat over medium heat, and bring to a boil, stirring slowly and gently.
5. 5
   Immediately reduce heat to medium-low, add vanilla and almond extracts and continue stirring occasionally, carefully scraping sides of pan.
6. 6
   When pudding is thickened but not stiff, remove pan from heat, and pour pudding into serving bowl.
7. 7
   Stir in shredded coconut, and sprinkle top with crumbled coconut macaroons.
8. 8
   Serve warm pudding with strawberries.