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1
For coconut custard: In a stainless steel sauce pan heat milk with coconut cream and vanilla bean until scalded.
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2
Meanwhile, whip yolks with sugar until very light and fluffy.
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3
On low speed mix in cornstarch.
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4
Gradually pour in hot milk infusion while mixing.
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5
Strain through a fine strainer back into the sauce pan and cook on high heat, whisking constantly until thickened and no starchy flavor is detected, about 5 minutes.
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6
Pour into a bowl and stir in butter.
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7
Place over an ice water bath and whisk constantly to chill.
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8
Fold in whipped cream.
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9
Keep chilled.
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10
For phyllo: Lay one sheet of phyllo on a parchment paper lined sheet pan.
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11
Brush with clarified butter, sprinkle with sugar and 1/4 cup toasted coconut.
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12
Repeat the process with the second and third sheets, omitting the coconut on top.
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13
Cut into 3- inch equilateral triangles.
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14
Place a sheet of parchment on top and weight it down with a heavy sheet pan small enough to fit inside of the other one.
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15
Bake at 350 degrees in a conventional oven checking until lightly golden brown, about 10 minutes.
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16
Let cool and break apart triangles.
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17
To serve: Stack phyllo, then coconut custard.
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18
Repeat, then top off with a piece of phyllo.
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19
Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and a mint sprig.
