Place egg yolks in a bowl and add sugar. Whisk immediately and rapidly until smooth and well combined. While whisking gradually add coconut milk. Add vanilla extract and pinch of salt.
Set 4 ramekins, porcelain or thick glasses into a roasting pan. Pour the coconut mixture into the ramekins. Pour water into the roasting pan until it comes 3/4 up the sides of the ramekins. Place in the oven and bake until the center of the creams no longer tremble. About 50 to 60 minutes, time will depend on depth of the ramekins used.
When cool enough to handle remove the ramekins from the roasting pan and place in the refrigerator for several hours or overnight. Toast coconut under broiler for just a few minutes until golden. Sprinkle onto the creams and serve. If desired add pineapple and or mango.
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1/2 taza hojuelas de coco (preferiblemente sin azúcar)
Piña o mango picadito en cubos, si así lo desea
Direcciones
Precaliente el horno a 325 F.
Coloque las yemas de huevo en un envase y agregue el azúcar. Bata con una espumadora inmediatamente y rápidamente hasta que esté suave y bien combinado. Mientras bate gradualmente agregue la leche de coco. Agregue extracto de vainilla y pizca de sal.
Coloque 4 moldes individuales, de porcelana o vidrio grueso en una bandeja de rostizar. Agregue el la mezcla de coco a los moldes. Vierta agua en la bandeja de rostizar hasta que este 3/4 a los lados de los moldes. Coloque en el horno y hornee hasta que el centro de la natilla no tiemble. Alrededor de 50 a 60 minutos. El tiempo va a depender de la profundidad de los moldes que utilizo.
Cuando ya esté lo suficientemente frio para remover los moldes de la bandeja de rostizar, remuévalos y coloque en el refrigerador por varias horas o de un día a otro. Ponga a tostar el coco usando la parrilla por unos minutos hasta que esté dorado. Espolvoree sobre las natillas y sirva. Si desea agregue piña y/o mango.
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