Silky Coconut Cream

Preparation

Step 1: Prepare the flavoured milk

Split the vanilla pod in half and scrape out the seeds. Pour the coconut milk and coconut cream into a saucepan and add the seeds and the pod.

Heat gently until just below simmering, then leave to infuse off the heat for 5 minutes to flavour the milk.

Step 2: Thicken the cream

In a mixing bowl, combine the condensed milk, sugar and cornstarch until smooth. Pour the hot coconut milk in a steady stream while whisking.

Return everything to the pan and thicken over medium heat, stirring constantly for 3 to 4 minutes, until the cream coats the back of a spoon.

Step 3: Add the shredded coconut

Off the heat, fold in the shredded coconut with a spatula. Taste and adjust the sugar to your liking.

Strain the cream through a fine sieve to remove any lumps and get a very silky texture.

Step 4: Divide into glasses

Divide the cream among four glasses, filling them three quarters full. Smooth the top and let cool before refrigerating.

Chill for at least 2 hours so the cream is well chilled and set.

Step 5: Decorate and serve

Just before serving, dust each glass with a little shredded coconut and place a mint leaf on top for freshness.

Serve cold. This cream keeps for 48 hours in the fridge, covered with cling film.