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1
For the Preparation: Position a rack in the middle of the oven and preheat the oven to 325F.
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2
Lightly butter eight 4-ounce ramekins or souffle dishes.
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To Make the Custard: Heat the milk with 1/2 cup of the cream in a medium saucepan over medium-low heat until a skin forms, about 4 minutes.
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4
Remove the pan from the heat and stir in the coconut.
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Let stand at room temperature until cool, then cover and refrigerate for at least 2 hours or up to 8 hours.
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6
Pour the coconut-infused mixture through a fine-mesh strainer lined with cheesecloth into a 2-cup liquid measuring cup, pressing on the solids with the back of a spoon to remove all the liquid.
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(Or place the coconut in a piece of cheesecloth and wring it out to remove all the liquid.)
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There should be about 3/4 cup coconut milk.
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Reserve the coconut.
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Add enough of the remaining cream to the liquid to equal 2 cups, then transfer to a clean medium saucepan.
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Add the brown sugar and vanilla bean and heat the mixture over medium heat until a skin forms.
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Do not allow the mixture to boil.
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Remove from the heat and scrape the seeds from the vanilla bean into the cream mixture.
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Cool for 5 minutes.
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15
Whisk the egg yolks in a medium bowl until combined.
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Add the hot cream mixture to the egg yolks in a slow, steady stream, whisking constantly.
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Pour the custard through a fine-mesh strainer or China cap into a 4-cup measuring cup.
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Pour the custard evenly into the prepared ramekins and place in a baking pan.
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Place the pan in the oven and add enough hot water to come halfway up the sides of the ramekins.
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Cover the baking pan with aluminum foil.
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Bake for 35 minutes, rotate the pan, and bake for 20 more minutes or until the centers are just set (a knife inserted in the center will come out clean).
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22
Remove the custards from the baking pan and place on a cooling rack until room temperature.
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Chill the custards, uncovered, in the refrigerator, for 2 hours.
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When cold, cover and refrigerate until ready to serve.
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25
The custards may be made up to 2 days ahead.
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To Make the Coconut Cream: Meanwhile, increase the oven temperature to 350F.
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27
Toss 1/2 cup of the reserved coconut with 1 tablespoon of the confectioners' sugar on a cookie sheet and spread out in one layer.
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Toast on the middle rack of the oven, stirring occasionally, for 4 to 5 minutes, or until golden.
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Watch this carefully, since the coconut can burn quickly.
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Set aside.
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31
Finely chop the remaining reserved coconut in a mini food processor; set aside.
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32
Beat the cream, 1 teaspoon of the confectioners sugar, and the vanilla extract in a medium bowl until soft peaks form.
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Fold in the chopped coconut.
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To Assemble the Dessert: Top the chilled custards with a dollop of coconut cream, then sprinkle each with a teaspoon of toasted coconut.
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35
Serve with pineapple slices, if you like.
