In small saucepan, bring KA•ME Coconut Milk, evaporated milk and 1/2 cup water to boil. Reduce heat to medium-low; simmer, uncovered, for 8 to 10 minutes or until slightly reduced.
Using electric mixer, beat together egg yolks and sugar; slowly whisk in warm coconut milk mixture. Stir in KA•ME Pad Thai Express Rice Noodles, vanilla and half of the cinnamon. Reduce heat to medium-low; cover and cook for 8 to 10 minutes or until noodles are tender and most of the liquid is absorbed.
Remove from heat. Stir in butter; cover and let stand for 10 minutes.
Divide among 4 bowls. Sprinkle with coconut, KA•ME Crystallized Ginger and remaining cinnamon. Serve warm or cold.
• Substitute ground cardamom or nutmeg for cinnamon.
• For a dairy-free option, substitute 2 tbsp coconut oil for butter.
• Alternatively, garnish with toasted nuts, dried fruits, raisins or chopped mango.