Fresh Strawberries with Coconut Crème Anglaise

Remove the vanilla bean. Scape the seeds into the milk.

Whisk the eggs and sugar together until the mixture thickens and the color turns a light yellow.

Gradually add the milk mixture to the eggs, whisking constantly.

Pour this mixture back into the sauce pan and cook over low heat. Gently stir and continue to cook until the sauce thickens enough to coat the back of a spoon. Don't let it boil.
Remove from heat and chill thoroughly.

To serve: Place a portion of strawberries in individual bowls, pour some crème anglaise over the berries, and sprinkle some toasted coconut on top.