Vanilla Bean Pudding with Rosemary and Coconut Milk

Combine all 3 varieties of milk. Put 2 cups of the milk, sugar, salt, and rosemary sprigs in a small or medium sauce pot over medium-low heat. Split vanilla bean in half lengthwise and scrape seeds into the milk using a small sharp knife, then add the pod. Cook just until mixture begins to steam.

Combine cornstarch and remaining milk in a bowl and blend; there should be no lumps. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Fish vanilla bean pod and rosemary from the pot and discard. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in the butter.

Serve warm or chilled.