150 ml (2/3 cup) sugar

45 ml (3 tbsp) cornstarch

6 egg yolks

¼ vanilla bean, split in half and seeds removed

1 can 400 ml coconut milk (see note)

125 ml (½ cup) milk

125 ml (½ cup) sweetened shredded coconut, toasted

In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the egg yolks, vanilla bean and seeds. Add the coconut milk and milk.

Bring to a boil over medium heat and simmer, whisking constantly, for about 1 minute or until the mixture thickens. Strain and pour into six 125 ml (½ cup) ramekins. Cover with plastic wrap directly on the cream. Refrigerate for 4 hours or overnight.

To serve, garnish with the shredded coconut.

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