Preparation:

1.Heat the milk, sugar, salt and vanilla in a large saucepan over medium heat.

2.In a separate bowl, whisk together the egg yolks and cornstarch. Add warm milk and whisking constantly until the mix becomes thicken.

3.Take the pan off of the heat and whisk in the butter. Strain through a mesh sieve into a bowl.

4.Stir in the coconut and cover with plastic wrap. Refrigerate the mixture overnight.

5. Whipping the heavy cream with confectioners’ sugar. Stir about a half of the whipped cream into the coconut cream to loosen. And then fold the other half into the pastry cream until it is all incorporated.