2 eggs
1 teaspoon vanilla extract
1 cup coconut milk
3 tablespoons apple cider vinegar
1 cup milk
3 tablespoons margarine
1 teaspoon vanilla extract
1 cup cranberries
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, heat coconut milk to about 115 degrees F (70 degrees C). Remove the pan from the heat. Stir egg yolks into the coconut milk. Mix in the juice of 1/3 cup canned pineapple into the coconut milk mixture. Let cool to lukewarm then serve in chilled plastic containers.
In a small bowl, stir together the vinegar, milk, margarine, vanilla, cranberries and sugar. Pour mixture into the prepared plastic containers. Chill and serve immediately.