INGREDIENTS

INSTRUCTIONS

Preheat oven to 300 degrees F. Combine the cream, scraped vanilla, whole
vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the
cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes.
Remove from the heat and discard the vanilla bean. In an electric mixer,
beat the yolks. Gradually pour the hot cream into the mixer. Mix until
incorporated. Strain the liquid into a pitcher. Fold in the fresh coconut.
Place eight (3/4 cup) ramekins in a roasting pan. Fill the ramekins to the
rim with the custard. Pour water into the roasting pan 1/2 way up the sides
of the ramekins. Cover the pan loosely with foil and bake for 1 to 1 1/2
hours or until set. Remove from the pan and let the custards cool
completely. Place in the refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

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