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1
First, make the coconut custard. Heat the milk, cream and coconut milk in a saucepan until just simmering. Meanwhile, whisk together the yolks, sugar, zest and cornstarch in a bowl until smooth. Slowly pour the warm milk into the yolk mixture while whisking. Pour the whisked mixture back into the saucepan and cook over low heat until simmering, then cook for another 2-3 minutes or until it has thickened. Stir in the coconut. Leave to cool.
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2
For the pancakes, whisk together the flour, eggs, sugar, salt and ghee until smooth. Stir in the two milks and leave to stand for 20 minutes. Heat an 7 inch pancake pan, then rub 1/4 teaspoon of oil over the surface with paper towels. Pour about 3 tablespoons of the batter into the pan and swirl so the batter covers the bottom. Cook for about 20 seconds over medium heat, run a spatula around the edge and under and carefully turn over; cook this side for 5-10 seconds or until the underside has a few brown spots.
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3
For the neatest finish, use a 7 inch springform tin or a cake ring. Place one pancake on the bottom, spread with 1 1/2 tablespoons of the custard. Place another pancake on top and repeat until all have been used. Unmold when ready to serve and dust with confectioners' sugar.
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4
If you wish to serve the pudding warm, preheat the oven to 350u00b0F. Place the pan in the oven and bake for 25 minutes. The top and base will crisp up, which is lovely but harder to slice. Dust with confectioners' sugar to serve.
