Coconut Delight Recipe

Preheat

Preheat oven to 325°F (163°C). Position a rack in the middle of the oven.

Warm milks

In a medium saucepan over medium heat, combine 2 cups full-fat coconut milk and 1 cup whole milk. Warm until steam appears and small bubbles form at the edge, about 5 minutes. Do not boil.

Beat eggs and sugar

While the milks warm, whisk 3 large eggs in a medium bowl with 1 tablespoon granulated sugar until blended but not frothy.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the eggs while whisking constantly to temper. Then gradually whisk the tempered egg mixture back into the remaining milk in the saucepan.

Add flavorings

Stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Remove from heat.

Strain custard

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits for a silky texture.

Prepare baking dish and water bath

Place four 6-oz (about 180 ml) ramekins or one 8-inch baking dish into a roasting pan. Pour the strained custard evenly into the ramekins or dish. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins/dish to create a bain-marie.

Bake

Bake in the preheated oven until custard is just set but still slightly wobbly in the center: about 30–35 minutes for ramekins, or 40–45 minutes for an 8-inch dish. An instant-read thermometer should read about 170°F (77°C) in the center.

Cool

Carefully remove the ramekins/dish from the water bath. Let cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 2 hours (preferably 4 hours) to fully set and chill.

Toast coconut mixture

About 20 minutes before custard is done chilling, heat a small skillet over medium heat. Add 2 tablespoons unsalted butter and melt. Add 1 cup sweetened shredded coconut and 2 tablespoons light brown sugar. Stir constantly until the coconut is golden brown and the sugar has melted and coated the coconut, about 4–6 minutes. Remove from heat to stop browning.

Finish topping

Stir in 2 tablespoons toasted sliced almonds (if using) and 1 teaspoon fresh lime zest (if using) into the warm coconut crisp. Allow to cool and crisp further on a plate for 10 minutes. The topping will firm as it cools.

Top custard

When custards are chilled, sprinkle an even layer of the cooled coconut crisp over each ramekin or across the surface of the set 8-inch custard. Press lightly so topping adheres.

Garnish

Add 2 tablespoons toasted coconut flakes and 1–2 fresh mint leaves to each serving. Serve with a lime wedge on the side for squeezing, if desired.

Storage

Leftover custard (without crisp topping) can be stored tightly covered in the refrigerator for up to 3 days. Store the crisp topping separately in an airtight container at room temperature for up to 2 days to keep it crunchy; re-crisp in a 300°F (150°C) oven for 5 minutes if needed.