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1
Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
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2
Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
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3
Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
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4
Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
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5
Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
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6
Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
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7
Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
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8
Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
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9
Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
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10
To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
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11
Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
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12
To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.
