Papua New Guinean Coconut Cream

Pour the skim milk into a saucepan and heat over medium heat until it begins to steam, about 3-4 minutes.

Mix the corn flour with 3 tablespoons of cold water in a small bowl to form a smooth paste without lumps.

Slowly pour the corn flour paste into the heated milk while stirring constantly to prevent lumps from forming.

Continue stirring the mixture over medium heat for 2-3 minutes until it thickens to a cream-like consistency.

Stir in the coconut essence until fully combined and the mixture has a uniform pale color.

Reduce heat to low and simmer for 1-2 minutes, stirring occasionally, until the cream reaches the desired thickness.

Pour the coconut cream into serving bowls or cups while still warm.