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1
Whisk oil and 1 tablespoon water in small bowl to blend.
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2
Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture.
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3
Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan.
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4
Stir over medium-low heat until sugar dissolves.
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5
Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes.
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6
Immediately divide caramel among prepared custard cups.
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7
Using oven mitts, tilt each custard cup to coat bottom with caramel.
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8
Place cups in large roasting pan.
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9
Preheat oven to 350F.
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10
Spread coconut on baking sheet.
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11
Toast in oven until light golden, stirring occasionally, about 10 minutes.
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12
Maintain oven temperature.
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13
Combine coconut milk and milk in another medium saucepan.
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14
Scrape in seeds from vanilla bean; add bean.
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15
Bring to boil.
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16
Remove from heat.
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17
Cover; steep 10 minutes.
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18
Remove vanilla bean.
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19
Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes.
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20
Gradually whisk hot milk mixture into egg mixture.
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21
Whisk in triple sec.
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22
Stir in 1/2 cup toasted coconut.
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23
Divide custard among caramel-lined custard cups.
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24
Pour enough hot water into roasting pan to come halfway up sides of custard cups.
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25
Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes.
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26
Remove custards from water.
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27
Cool slightly.
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28
Chill uncovered overnight.
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29
Run small sharp knife around custards to loosen.
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30
To unmold each custard, place plate atop custard cup.
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31
Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate.
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32
Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
