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

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