Coconut Cream

1

Combine in a saucepan 3 egg yolks, condensed milk, whole milk, coconut cream, and cornstarch

Whisk until smooth

Let it chill in the refrigerator and let it cool down

2

Beat the egg whites until stiff peaks form

Add 2 tablespoons of caster sugar and continue beating until firm peaks form

Fold in the chilled cream mixture

Pour over the coconut cream and mix well

Chill for at least 30 minutes before serving

3

In a pan, combine the remaining caster sugar and grated coconut

Cook until lightly browned, stirring frequently to prevent burning

4

Dust the top with the coconut mixture and refrigerate or freeze for at least 2 hours before serving.