Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Quart Strawberries, stems removed and quartered
- 1 Cup Whole Milk
- 1 Cup Coconut Milk
- 1 Vanilla Bean, split lengthwise
- 5 Egg Yolks
- 1/4 Cup Sugar
- 1 Cup Coconut Flakes, toasted
Preparation:
In a medium saucepan, combine the milk, coconut milk, and vanilla bean. Bring to a boil while stirring. Remove from heat and let sit for 10-12 minutes to let the vanilla flavor develop.
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.
