Ingredients

3/4 cup whole milk

3/4 cup unsweetened coconut milk

1/2 vanilla bean with seeds scraped

4 large egg yolks

1/3 cup granulated sugar

3 tbsps cornstarch

2 tsp coconut rum

1/2 tsp vanilla extract3/4 very cold heavy cream

Combine whole milk and coconut milk with vanilla bean seeds in a medium saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl.

Slowly whisk the warm milk into the egg mixture, a little at first to temper, then after adding the rest return the mixture to the pot and bring to a boil whisking constantly until thickened. Scrape the mixture into a bowl and whisk in rum and vanilla extract.

Let cool to room temp then cover and refrigerate at least 2 hours.

After the custard mixture has gotten cold, scrape into a mixer bowl with whisk attachment and add the cream.

Whose until soft peaks form.

Put into an airtight container and refrigerate until ready to use.