Instead of using just coconut extracts like most other recipes, I thought, why not replace milk with coconut milk? The result is a super concentration of coconut flavour.
250 ml/1 cup coconut milk
50 ml/¼ cup coconut cream
3 tablespoons caster/superfine sugar
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon coconut extract
2½ tablespoons cornflour/cornstarch
50 g/4 tablespoons unsalted butter
makes 450 g/1 lb.
Put the coconut milk and cream and half the sugar in a medium saucepan over medium heat and stir with a wooden spoon. Bring to a boil. As soon as it comes to a boil, remove from the heat and set aside.
Put the egg yolks, vanilla extract and coconut extract in a large, heatproof bowl. In a separate bowl, combine the remaining sugar and the cornflour/cornstarch and mix thoroughly. Add to the egg yolks and whisk thoroughly. While the milk mixture is still hot, whisk it into the egg mixture in the bowl. Strain the mixture back into the saucepan, set over medium–low heat and whisk continuously until it reaches a boil. Strain the mixture again into a bowl and stir in the butter until melted and thoroughly combined. Lay a sheet of clingfilm/plastic wrap directly on the surface of the pastry cream, then let cool. Refrigerate for 30 minutes before using.
When ready to use, whisk lightly to bring back to a semi-soft consistency.