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1
Heat oven to 325*F.
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2
Place 13x9 in.
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3
glass baking dish in shallow roasting pan.
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4
In large heavy sauce pan, combine cream, coconut milk, cream of coconut, and vanilla bean.
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5
Bring to a boil over medium heat; remove from heat Meanwhile, whisk 1/2 c.of sugar and egg yolks in large bowl until smooth.
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6
Slowly whisk in hot cream mixture.
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7
Strain through fine sieve into baking dish.
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8
Pour 1/2 in.hot water into roasting pan to create a water bath.
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Place roasting pan with baking dish into oven.
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10
Bake 25 to 35 minutes or until just barely set but still quivery.
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11
Do not overbake.
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12
Remove from water bath.
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13
Cool to room temperature.
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14
Refrigerate until cold.
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15
Meanwhile crack coconuts in half with hammer.Work over a towel.
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16
To break a coconut into equal halves tap the shell with the claw side of a hammer along an imaginary line going around the middle.
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17
After 10- 20 taps the shell should break in two.
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18
Reserve coconut water (milk) if desired.
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19
Just before serving, spoon custard into coconut halves.
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20
Smooth top of mixture with top of spoon.
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21
Sprinkle 1 tbs of remaining sugar in thin layer over filling in each coconut.
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22
With blowtorch, caramelize sugar.
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23
Serve in shallow bowls.
