Cornsilk-Infused Coconut Milk
8 oz dried cornsilk
2 cans coconut milk
.5 Cup white sugar
1 tbsp kosher salt
- Add all ingredients to a saucepan and bring to a simmer.
- Let cool and refrigerate overnight, allowing the cornsilk to infuse into the coconut milk for at least 24 hours.
- Using a fine sieve, strain out the cornsilk and use or refrigerate for later.