Makes enough for one 9” cake
¾ Cup Sweetened Condensed Milk
5 Tablespoons Unsalted Butter, Room Temperature
2 Large Egg Yolks, Lightly Beaten
1 Tablespoon Pure Coconut Extract
1 Cup Sweetened Shredded Coconut
Combine milk and butter in a small saucepan over medium low heat. Cook, stirring 3 to 4 minutes until mixture becomes hot. Whisk one third of the hot milk mixture into egg yolks. Return mixture to a saucepan; cook stirring constantly, until it is the consistency of pudding, about 5 minutes.
Remove pan from heat. Stir in the extract and shredded coconut. Let cool completely. Refrigerate in an airtight container up to 3 days. Let stand at room temperature until soft enough to spread.
