Coconut cream

Instructions

1. Split the vanilla pod lengthwise and scrape out the seeds. Put the pod and seeds in a saucepan with the coconut milk and whole milk.
2. Gently bring to a simmer, then remove from the heat and let infuse for 10 minutes.
3. In a bowl, mix the sugar, cornstarch, egg yolks and a pinch of salt until smooth.
4. Remove the vanilla pod, then gradually pour the hot milk over the mixture while whisking.
5. Return everything to the saucepan and cook over low heat, stirring constantly, for 5 to 7 minutes, until the cream thickens and coats the spoon.
6. Pour into small dishes, sprinkle with grated coconut and cinnamon, then let cool before refrigerating for 2 hours.