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.
Contributed by Supercall