Creamy coconut dessert

Step one: prepare the basic custard.

In a medium saucepan, combine whole milk, heavy cream, sugar, cornstarch and salt.

Beat the mixture over medium heat until thickened, making sure there are no lumps.

When you do this, remove the fire and add the vanilla extract.

Step 2: Add the coconut.

Add the shredded coconut to the custard and stir until well combined.

Pour the mixture into a glass baking dish and spread it evenly.

Step 3: Cool and enjoy.
Cover the dish with plastic wrap, placing it directly on the custard to prevent a skin from forming.

Refrigerate for at least 4 hours or until firm.

Step 4: Serve the food.
Before serving, add coconut chips to the texture and flavor (optional).

Scoop out portions with a spoon, making sure each portion has plenty of custard and coconut.

Tips for success
To make it taste more intense, use coconut milk in the morning.

Adjust the sweetness level using coconut cream or without baking, depending on what you prefer.

To give it a crunchy texture, you can try adding graham crackers or crushed biscuits to the custard before setting it.