1 3/4 cups milk
1/4 cup canned cream of coconut or coconut puree
1/2 vanilla bean, split
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon butter
1/4 cup heavy cream, whipped
3 sheets phyllo
1/2 cup butter, clarified
3/4 cup sugar
1/2 cup shredded coconut, toasted
1 recipe cranberry compote
1 recipe glossy chocolate sauce
6 mint sprigs
For coconut custard: In a stainless steel sauce pan heat milk with coconut cream and vanilla bean until scalded. Meanwhile, whip yolks with sugar until very light and fluffy. On low speed mix in cornstarch. Gradually pour in hot milk infusion while mixing. Strain through a fine strainer back into the sauce pan and cook on high heat, whisking constantly until thickened and no starchy flavor is detected, about 5 minutes. Pour into a bowl and stir in butter. Place over an ice water bath and whisk constantly to chill. Fold in whipped cream. Keep chilled. For phyllo: Lay one sheet of phyllo on a parchment paper lined sheet pan. Brush with clarified butter, sprinkle with sugar and 1/4 cup toasted coconut. Repeat the process with the second and third sheets, omitting the coconut on top. Cut into 3- inch equilateral triangles. Place a sheet of parchment on top and weight it down with a heavy sheet pan small enough to fit inside of the other one. Bake at 350 degrees in a conventional oven checking until lightly golden brown, about 10 minutes. Let cool and break apart triangles.
To serve: Stack phyllo, then coconut custard. Repeat, then top off with a piece of phyllo. Serve garnished with Cranberry Compote, Glossy Chocolate Sauce and a mint sprig.
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