Comments: Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

1	cup	coconut cream
1	cup	milk
4		egg yolks
2	tablespoons	white run
1	teaspoon	vanilla extract

• In a medium saucepan, bring coconut cream and milk to a boil.
• In a bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks.
• Return mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 minutes. Strain into a bowl and cool.
• Stir in rum and vanilla.
• SERVING: Serve 2 scoops of sherbet topped with sauce.