Serves: 6
Total Calories: 759

3 coconut, ripe (hard)
2 cups cream, heavy
3/4 cup coconut milk, canned or homemade
3/4 cup coconut cream, canned, such as Coco Lopez
1 vanilla bean, split
2 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
3/4 cup sugar
8 eggs yolks, large
2 1/2 tablespoons cornstarch
8 cups crushed ice

1. Cut the coconuts in half. The easiest way to do this is to tap the shell repeatedly with the back of a cleaver along an imaginary line going around the middle. After 10 to 20 taps, the shell will break neatly in two. Work over a bowl with a strainer to collect the coconut water, if desired, for making drinks. Blot the insides of the coconut dry with paper towels. Place the coconuts in plastic bags and refrigerate until ready to fill.

2. Combine the cream, coconut milk, coconut cream, vanilla bean, and lemon zest in a heavy saucepan and gradually bring to a boil over medium heat, 6 to 8 minutes. Remove the pan from the heat and let cool for 3 minutes.

3. Meanwhile, combine 1/2 cup of the sugar and the egg yolks in a medium-size heatproof bowl and whisk just to mix. Whisk in the cornstarch. Pour the cream mixture into the yolk mixture in a thin stream and whisk to mix. Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking steadily. Once the mixture thickens, simmer for 1 to 2 minutes. Do not boil rapidly or overcook, or the mixture will curdle. Remove the pan from the heat and let the custard cool to room temperature. Discard the vanilla bean and lemon zest. Spoon the custard mixture into the coconut shells and smooth the tops with the back of a spoon. Refrigerate the custards for at least 4 hours or even overnight.

4. When ready to serve, sprinkle each custard with 2 teaspoons of the remaining sugar in a thin layer. Light a kitchen blowtorch following the manufacturer’s directions. Or preheat the broiler and set the broiling rack 4 to 6 inches from the source of heat.

5. Place a layer of crinkled aluminum foil in the bottom of a roasting pan and arrange the custard-filled coconut shells in the prepared pan, using the foil to steady them. Use the kitchen blowtorch to caramelize the tops of the custards. Or, broil until the tops have crusted to a golden brown, about 3 minutes watch carefully to prevent burning, shifting the pan as needed to ensure even browning.

6. Divide the crushed ice among 6 shallow bowls. Place a coconut shell in each bowl and serve.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 759
Calories from Fat: 501

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Caramel Cream / Dulce de Leche
Balinese Grilled Bananas In Coconut Milk Caramel
Cardamom Caramel Ice Cream / Kulfi
Catalan Cream / Crema Catalana
Coco Loco Brulee
Coconut Ice Cream
Coconut Milk
Fire-Roasted Apples
Fruit Cooler
Grilled Sugar-Dipped Pineapple
Indian Cardamon-Pistachio Rice Pudding / Kheer
Korean Fruit "Punch"
Lemon-Ginger Creme Brulees
Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda
The Pompano Grille's Fire-Grilled Banana Split
Uptown S'mores
Whipped Cream