Coconut Custard

Heat the thick coconut milk in a heavy-bottomed saucepan over medium heat, stirring occasionally to prevent scorching on the bottom.

Add the sugar to the warming coconut milk and stir continuously until the sugar dissolves completely and the mixture is smooth.

Remove the saucepan from heat and allow the coconut mixture to cool for 5–10 minutes until it reaches a warm temperature.

In a separate bowl, lightly beat the eggs (using whites only if preferred) and slowly pour the warm coconut mixture into the beaten eggs while whisking constantly to temper them and prevent scrambling.

Strain the custard mixture through a fine sieve into a clean bowl, pressing gently to remove any lumps and ensure a silky texture.

Stir in the rosewater and salt, mixing until fully incorporated and the fragrance is evenly distributed throughout the custard.

Pour the custard into individual serving bowls or a shallow baking dish, then place in a larger pan and add hot water until it reaches halfway up the sides of the custard containers (water bath method).

Bake in a preheated 325°F (160°C) oven for 25–30 minutes, until the custard is just set but still slightly jiggly in the center when gently shaken.

Remove the custard from the oven and the water bath, then allow it to cool to room temperature before refrigerating for at least 2 hours until chilled.

Serve the coconut custard chilled, plain or with fresh fruit on the side if desired.