Serves 12 but can be cut in half

I N G R E D I E N T S
1 cup coconut milk
1/4 cup coconut syrup
12 egg yolks
1 cup sugar
1 1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

1/8 cup toasted coconut for garnish

I N S T R U C T I O N S
Preheat oven to 350 degrees.

Slowly heat cream, coconut syrup, and coconut milk to a simmer. 

Combine remaining ingredients in a medium mixing bowl.  Once cream mixture is simmering, remove from heat and slowly add to the egg mixture, whipping constantly. 

Pour into shallow creme brulee dishes and put into a 2" cake pan.  Fill pan halfway up with water and place in oven to bake for 20 - 30 minutes or until light brown on top.

Serve at room temperature or chilled and garnish with toasted coconut.