• 1 cup dried unsweetened shredded coconut
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• A big pinch of salt
• 5 large egg yolks
• 1 tablespoon pure vanilla extract

On a baking sheet, evenly spread shredded coconut and bake in a 350 degree oven for 5-8 minutes until it is golden brown. Stir the coconut frequently to allow for even toasting.

Heat the milk, one cup of heavy cream, sugar and salt in a medium saucepan until it is just steaming.

Add the coconut to the milk mixture, cover and remove from heat. Let steep for one hour (I didn''t a little longer).

Reheat the milk mixture and then strain through a mesh strainer making sure to squeeze our all the liquid from the coconut solids.

Throw out the coconut. Whisk the egg yolks in a medium bowl and slowly pour the warmed milk mixture in while continuing to whisk.

Pour the contents back into the pan. Stir over medium heat with a spatula until the mixture thickens (coats a back of a spoon).

Strain the custard through a mesh strainer and stir in the remaining cup of cream and the vanilla. Chill overnight.

by Pak101.com (few years ago!) / 1040 views