Coconut Custard

• 1 cup whole milk
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C).
2. Heat both milks in a saucepan until steaming.
3. Whisk egg yolks with sugar until thick.
4. Gradually whisk hot milk into egg mixture.
5. Stir in shredded coconut.
6. Strain mixture and pour into ramekins.
7. Place ramekins in a baking dish with hot water halfway up the sides. Bake for 40-45 minutes. Chill before serving.