Cook the Book: Coconut Bebinca

Name: Cook the Book: Coconut Bebinca
Ingredients: For the coconut custard:; 1/4 cup whole milk; 1/4 cup heavy cream; Scant 1 cup coconut milk; 3 small or 2 large egg yolks; 1/3 cup superfine sugar; 3/4 tablespoon grated lime or lemon zest; 1 1/2 tablespoons cornstarch; 1 cups fresh or frozen grated coconut or 1/2 cup unsweetened dried coconut flakes; For the pancakes:; 2/3 cup all-purpose flour; 2 large eggs; 1 tablespoon sugar; Pinch of salt; 3 tablespoons ghee or melted butter; 1/2 cup coconut milk; 3/4 cup milk; Vegetable oil, for cooking; Confectioners’ sugar, for dusting