Instructions: Optional garnish: fresh fruit, such as diced strawberries

Preheat oven to 325 degrees. Combine eggs and sugar in bowl and, using whisk or mixer, blend until creamy. Slowly whisk in coconut milk, then vanilla. Strain and pour into eight 3-ounce ramekins. Place ramekins in water bath, with water three-quarters of way up sides of ramekins. Bake 45 minutes and check doneness by inserting toothpick or skewer; it should come out clean. Once done, remove and let cool.

Spread coconut on sheet pan and place in oven until lightly toasted, about 5 minutes. Custard can be served in ramekin or out, with a little toasted coconut on top.

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