1 cup coconut milk
1 cup half-and-half
1 vanilla bean, split and scraped
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons vanilla
1 1/2 cups coconut
- whisk sugar and cornstarch together in a bowl.
- Add eggs and whisk until smooth.
- Place coconut milk, half and half and vanilla bean in a saucepan.
- Heat to simmering.
- Ladle out about 1/3 of the liquid and stir into the egg mixture.
- Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
- Let boil for 1 minute stirring all of the time.
- Pour through a strainer into a bowl and stir in vanilla and coconut.
- Place plastic wrap over custard so that it is touching the surface.
- Refrigerate overnight.
