For the coconut egg-custard: 250ml Thai coconut milk
60g caster sugar
4 whole eggs
40g desiccated coconut
For the red fruits:
90g icing sugar
Simmer the milk and coconut milk together. Remove from the heat.
Beat eggs and caster sugar together before mixing into the warm milk. Pour the egg-custard through a sieve before removing any froth from the surface.
Fill four 8cm ramekins with the egg-custard. Clingfilm the surface of each ramekin to prevent a skin forming while baking in a bain marie for up to an hour.
Cool before refrigerating for at least two hours.
Liquidise half of the fruit with the icing sugar until smooth. Pass through a fine sieve over the remaining fruits. Mix thoroughly with the sauce.
Toasted coconut is an optional topping: To make sprinkle the desiccated coconut on to a baking tray. Bake for 3-5 minutes at 250°C until it has tinged golden brown. Cool. Sprinkle over the coconut cream.