This is lovely on its own or drizzled over top of something (like Squashbread Tea Cake). It is also one that can warm you up or cool you down.
2 cups coconut milk (approx. 1 medium can)
1 cup water
7 eggs (medium)
1/3 to 1/2 c honey
1 tablespoon vanilla (optional)
4 tablespoons arrowroot (or tapioca, cornstarch, potato starch, etc.)
1/4 teaspoon sea salt
Whisk all up in a large pot. Place on medium/high heat and stir constantly until it begins to boil. Remove from heat immediately and continue stirring until the bottom of the pot cools a bit (so that the bottom doesn't turn into scrambled eggs) and then transfer to bowls, canning jars, pie crusts, etc.
Eat warm or cold.
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