This is an extra rich and creamy coconut custard dessert caressed with a delicate puff pastry crust.
Preheat oven at 350F.
Lay the pastry sheet on parchment paper that is more or less the same size of the pastry sheet. Line an 8 in. x 5.5 in. rectangular baking pan with the pastry dough/parchment paper. Make pleats on the outer edges so that the dough sticks to the edges of the pan. Or you can use a circular springform pan, about 8” dia., and line the bottom with the pastry dough, cut roughly about the same size as the bottom of the pan.
Poke small holes in the bottom of the dough with the help of a small fork.
Bake for about 5 minutes in the oven until half baked. Remove from oven and let it cool.
In a large bowl, whisk the eggs and half the amount of sugar. Add and whisk in the cornstarch, vanilla extract, cream, coconut milk until ingredients are well blended together. Mixture should be thick.
In a medium-sized sauce pan, bring milk and rest of sugar to a boil for about 2-3 minutes. Remove from heat.
Add a few ladles of the hot milk to the egg mixture while whisking to temper the eggs. Slowly, add the tempered egg mixture back into the hot milk while whisking.
Put the sauce pan back onto the stove on medium-low heat. Whisk for about 10 minutes until the mixture thickens and turns into a silky and smooth custard. Remove from heat.
Stir in the unsweetened shredded coconut.
Pour onto the baked buttered crust. You may have some left over custard which you can pour into small ramekins for extra individual servings. Perfect for snacks.
Bake for about 20 minutes or until the top is slightly browned.
Serve warm or chilled.
Serves 6 people.
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